This homemade Carolina Reaper Hot Sauce recipe is a fun way to bring that fire to your recipes. You can use any peppers if you can't handle the reaper, but thus ultra hot recipe can have your guests squirming.
Do you want to mess with the world’s hottest pepper? Well, you came to the right place. Today we are making a hot sauce with the famed world’s hottest pepper, the Carolina Reaper. This Carolina Reaper Hot Sauce is really easy to make and will be certain to make even the toughest folks cry just a little. If you like the heat and you like that pepper flavor, this Carolina Reaper Hot Sauce is for you.
World’s Hottest Pepper - The Reaper
The Carolina Reaper pepper was specifically made to beat the Ghost Pepper and Scorpion Pepper on the Scoville Scale. This is literally the worlds hottest pepper and making hot sauce out of it is a fun way to enjoy the pepper and the flavors of the pepper. They are becoming more available in the store, but of course, you can order your own Carolina Reaper seeds and plant them yourself, as well!
Safety and The Carolina Reaper
First, this is not your average pepper. Have you ever chopped up a jalapeno and then accidentally rubbed your eyes? It is terrible. It is a whole different ballgame with this pepper and you don’t want to play. Use gloves when handling this pepper. If you don’t, you may regret it.
We also put this in your oven to broil for a short while and you need to be a bit careful with this, as well. The peppers are hot! When you heat them up, they give off fumes. Make sure you have some ventilation handy and be careful of having any kids or pets around.
Seriously, people. Use your common sense and have a bit of respect for this pepper.
Can I Use Other Peppers for this Recipe?
For sure. We have made this hot sauce with both Ghost Peppers and Carolina Reapers. It would work fine for most spicy peppers. So, if you want to use habaneros, they should be fine. Use your best judgment on the size and adjust accordingly. Some Jalapeno peppers are really big and three times the size of a Reaper or Habenero. Adjust accordingly.
How Much Should I Use?
Sometimes I like to put this hot sauce on my tacos. For me, just a few drops are enough. I do like trying really hot stuff, but I don’t really like wallowing in it. Sometimes I can get a tad sweaty and it becomes uncomfortable. I like enough to just get my blood flowing and let me know that I am eating the world’s hottest pepper. It doesn’t take much with this Carolina Reaper Hot Sauce.
Why Did We Start Making This Hot Sauce?
My wife is the gardener. Last Spring she called and the greenhouse had some Reaper and Ghost Pepper plants. She just asked me if we wanted to try and grow them. We just sort of both agreed. What the heck! So, we have been experimenting with really hot stuff since they started coming in last July.
Really, if you are into a bit of an adrenalin rush and a whole lot of zing, this Carolina Reaper Hot Sauce is probably for you. Don’t forget to follow me on Instagram and sign up to get updates via email.
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Carolina Reaper Hot Sauce Recipe
- Prep Time: 8 Minutes
- Cook Time: 7 Minutes
- Total Time: 15 Minutes
- Yield: 20 servings 1x
- Category: Hot Sauce
- Method: Broil
- Cuisine: Mexican
This is NOT your mama's hot sauce. This Carolina Reaper Hot Sauce is spicy, hot, and will make you sweat!
- 7 Carolina Reaper Peppers
- ¼ cup water
- Juice from ½ lemon
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon sugar
- Destem and cut peppers in half and place on cookie sheet, skin side up
- Broil for 7 minutes or just until it starts to blister and blackening
- Remove from oven and add all ingredients to blender
- Blend well
- Carefully store in airtight container and store in refrigerator
Keywords: Carolina Reaper Hot Sauce
Quick question. Could you use a dried reaper instead of one from the garden? Where I live it seems to be impossible to get fresh reaper peppers. We have started growing a couple of plants, but we are a long way off from getting fruit. I do have a package of dried reapers though. Let me know your thoughts - thanks.
I don't know if this recipe would work well with dried peppers. That said, I feel like a variation of this recipe where you don't cook the pepper might work. Proceed with caution. 🙂
can you can this recipe instead of putting it in the fridge
I would recommend storing it in the fridge.
I made a version of this I'm calling the Grim Reaper with half ghost and half reaper. 🔥🔥
what is the approximate shelf life when stored in the fridge? Thx!
I would say 3 months, but I have stored it much longer.
Made today! Boyfriend licked the blender side, said “no heat to it”. Well he took a dab of the sauce and has walked around hollering d**n, it’s burning me ass up! 🤣 Great recipe! Thanks for sharing! However ours looked like more like a Habanero colored hot sauce and was the consistency of it just a slight thinner. Not like your pic, did I do something wrong?
Probably not. Could just be a difference in the pepper. Glad we had him hollering. 🙂
I’ve been making this recipe for a year now and love it!! I like a little more salt with mine. This recipe is a true taste on creeping reapers. This sauce also preserves well due to the nature of the ingredients. Highly recommend.
I am so glad you like it. Thanks so much for giving it a try!
Currently making as we speak, you ain't sh*ttin the fumes are brutal during the baking process 🔥🔥
It's no joke! That said, I have had different results with different batches. Sometimes the fumes seem much worse than others. I always recommend ventilation with this.
So today I will be. Attempting this hot sauce without cooking the reapers...hoping it turns out just as good! Wish me luck lol
I want to make this sauce and give it a presents for Christmas. I was given a lot of Reaper Peppers. However, I do not want to scorch everyone that eats it. I was thinking of making a base and spreading it out in a dozen hot sauce jars. Then filling the jars with a not so hot sauce. Is there any way I can cut down the heat of the pepper but still have the flavor?
Thanks for your help,
You could try deseeding the reapers and then soaking the peppers in vodka (or any other cheap booze) for an hour or two before scorching them.