Carolina Reaper Sauce Recipe
Look no further than the Carolina Reaper sauce when searching for the hottest sauce on the planet. The South Carolina native is a hybrid that surpassed the Moruga Scorpion as the world’s hottest chili pepper.
A cooking space with ventilation, preferably an open window! The Reaper fumes are real, so be very careful not to come in contact with them.
3 pair gloves. I recommend the plastic, school cafeteria gloves for food handling because they slide out easily and won’t splatter trying to take them off.
Eye wear (preferably goggles)
Paring knife, or a sharp cutting knife (dull knives may run the risk of splattering the pepper while cutting.
Sterilized bottles, or just glass bottles
- 8 Carolina Reaper peppers
- 1 cup vinegar of choice
- 1/2 cup olive oil
- Pink Himalayan salt to taste
- 1 garlic clove, crushed
- 1/4 onion, finely chopped
Cut out the top of the peppers. Leave the seeds. Spray the peppers lightly with spray butter. Poke holes on the peppers using a pin-sized needle. You can also opt to slice them or cut them in halves
You may use olive oil to sauté garlic and onions until they are lightly charred or transparent. Transfer them to a container and pat them dry from oil. Add salt to taste.
Set the oven to 300 degrees. Bake the peppers for about 15 minutes until lightly charred. Keep windows open and continue to protect yourself from fumes.
Add all ingredients to your food processor and process until you reach the texture (chunky, crushed) that you want. Drain out any extra liquid.
If you want a very chunky sauce that you can scoop out, leave the pulp.
You can still keep a high level of spice if you drain the pulp and leave the juice and seeds in the mixture. Let the flavors combine.
Serving: 2tsp | Calories: 12kcal