How To Make Tabasco Style Carolina Reaper Hot Sauce
This will literally blow your head off. Gloves on at all times, please. These legit aren’t to be messed with. I made the accident of scratching an itch under my eye shortly after chopping the Carolina Reapers. It felt like I’d been punched in the face by Kimbo Slice wearing a set of knuckle dusters that had been sitting in a bed of hot coals in hell.
Anyway, begin by slicing your Carolina Reaper peppers into rings (if you’re a badass and want the most extreme heat) otherwise remove the seeds to save and grow plants for the next season.
Next, pour 1 cup of white vinegar (or apple cider vinegar if you want to mix things up) into a sauce pan. Add 1 tsp salt and the sliced peppers. Bring this to the boil then reduce the heat and let simmer for around 7 - 10 minutes. Watch the fumes overhead, your lungs will cringe at the heat pouring out.
Once it’s finished simmering, remove from the heat and allow to cool before transferring to a blender or preferably a food processor. Blend the mix until it is nice and consistent with few pulpy, lumpy bits.
Transfer the mix to an airtight container and place in the fridge for a minimum of three weeks allowing it to steep in that spicy goodness. Once the three weeks is up, run the mix through a fine sieve to remove any solids and place the liquid in an airtight container. Now you have your own liquid fire - a tobasco style Carolina Reaper hot sauce.
A Quick Snapshot
8 Carolina Reaper Chilli Peppers
1 cup white vinegar
1 tsp salt
- Start by slicing the Carolina Reapers in thin slices
- Pour the cup of white vinegar into a saucepan, add the Carolina Reapers and the salt
- Bring to the boil, reduce heat and let simmer for 7 minutes
- Remove from the heat and let cool
- Once cooled add to a food processor and blitz until smooth
- Move to a jar and screw the lid on tightly
- Place in the fridge for around 3 weeks or longer. You can sample it in between to see how the flavor is developing.
- Once finished, strain the mixture through a fine sieve and bottle in an airtight container. The mixture should last years.
- For an interesting twist try replacing the white vinegar with apple cider vinegar.