Carolina Reaper Hot Sauce Recipe

🧂 Ingredients

• 8 ounces Carolina Reaper peppers

  stems removed - NOTE: go by weight, not size. This was about 20 pods for me, but mine were small this year
• 1 large bulb of garlic

  top sliced open to expose most of the garlic
• 1 medium white onion

  sliced in half
• 3 tablespoons good quality vinegar

  distilled white, champagne or apple cider vinegar for more tangy
• ½ teaspoon salt

  or more to taste
• 1 cup of water

  or more, as desired

Instructions

• 1 Heat your oven to 400 degrees. Set the Carolina Reaper peppers, garlic and onion
  on a baking sheet and bake them about 15-20 minutes, or until the skins slightly
  char. Keep an eye on these. You don't want them to burn, and watch out for any
  fumes.
• 2 Add the peppers and onion to a food processor. Squeeze garlic out of their skins
  and into the food processor they go.
• 3 Add in the vinegar and salt. Process until you get a chunky mixture. Watch out
  for the fumes!
• 4 Add in a half cup of water and process again until the sauce starts to smooth
  out. Check it for thickness. If you’d like a thinner sauce, add in a bit more
  water a little at a time, processing, until you reach your desired consistency.
• 5 If desired, you can strain the sauce to smooth it out, or use it as-is. If you
  do strain it, you can discard the pulp or dehydrate it to make a superhot
  seasoning powder.
• 6 Pour into sterilized bottles and enjoy. The longer you let it sit, the more the
  flavors will meld.

Nutrition Info