Homemade Carolina Reaper Sauce Recipes

AMAZING HOMEMADE HOT SAUCE

Steps:

• Wear food-safe kitchen gloves when handling peppers! Trust me on this one. Wash your peppers and let dry.
• We're going to char the peppers on the stove to deepen their flavor and to make the peppers easier to peel. Put the peppers on a rack that's set right on the stove burner. Turn on the range fan so you don't inhale burning pepper fumes.
• After all the peppers are charred, let them cool for a few minutes. Rub the peels off with your fingers (it's OK if you can't get all of the peels off) and discard. Remove the seeds from the peppers if you'd like your sauce to have a milder flavor.
• Cut the tops off the peppers, and put all ingredients into a saucepan. Bring the sauce ingredients to a gentle boil. This will infuse the flavors into the vinegar and soften the peppers and garlic.
• Let the sauce simmer for 8-10 minutes. Remove from heat and allow to cool.
• When the mixture is cool, puree thoroughly with a stick blender or conventional blender until smooth.
• Store in a clean, recycled jar in the fridge for up to a month.

CAROLINA REAPER HOT SAUCE RECIPE

Steps:

• 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.
• Add the peppers and onion to a food processor. Squeeze garlic out of their skins and into the food processor they go.
• Add in the vinegar and salt. Process until you get a chunky mixture. Watch out for the fumes!
• 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.
• 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.
• Pour into sterilized bottles and enjoy. The longer you let it sit, the more the flavors will meld.

FEAR THE REAPER BBQ SAUCE

Steps:

• Puree peppers and pineapple with juice in blender until smooth.
• Combine all ingredients in medium sized stock pot.
• Bring to a boil, reduce heat to low and simmer for 1.5-2 hours stirring occasionaly.
• Once sauce has reached your desired thickness transfer to hot pint or 1/2 pint jars, leaving 1/2 inch headspace, secure lids and bands, process for 20 minutes in boiling water canning bath,.
• Remove from canner and allow to cool overnight-transfer any jars that do not seal to refrigerator-sealed jars can be stored for up to a year in a cool dry area. If you choose not to process the jars cool on counter for about an hour then transfer to fridge(use within 1 month).