How To Make Tabasco Style Carolina Reaper Hot Sauce

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.

Remove Seeds From The Carolina Reaper Peppers

Slice The Carolina Reapers

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.

Bring the Carolina Reapers To A Boil Then Simmer

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.

Blend The Chilis To A Fine Consistency

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


  1. Start by slicing the Carolina Reapers in thin slices
  2. Pour the cup of white vinegar into a saucepan, add the Carolina Reapers and the salt
  3. Bring to the boil, reduce heat and let simmer for 7 minutes
  4. Remove from the heat and let cool
  5. Once cooled add to a food processor and blitz until smooth
  6. Move to a jar and screw the lid on tightly
  7. Place in the fridge for around 3 weeks or longer. You can sample it in between to see how the flavor is developing.
  8. Once finished, strain the mixture through a fine sieve and bottle in an airtight container. The mixture should last years.
  9. For an interesting twist try replacing the white vinegar with apple cider vinegar.