Chili Pepper Madness

November 20, 2015

The Hottest Damn Hot Sauce I Ever Made

The Hottest Damn Hot Sauce I Ever Made - A Louisiana Style Superhot Hot Sauce Recipe The Hottest Damn Hot Sauce I Ever Made - A Louisiana Style Superhot Hot Sauce Recipe

OK, my friends. It is time to reveal one of the hottest hot sauces I have ever made in my own kitchen. Yes, it is homemade and it is crazy hot. Crazy hot in a good sort of way, the way only a serious chilihead can enjoy. Or any true heat lover. The story is this. I was putting the finishing touches on my new cookbook, "1 Million Plus! Cooking with the World's Hottest Chili Peppers" and I had acquired a couple of pounds of superhot chili peppers to complete a photo shoot for the cover and promotional materials. We took our photos and when everything was wrapped up, I had the wonderful benefit of having a LOT of superhots to work with. I also grew a slew of peppers in our own garden this year. We're talking Carolina Reapers, Scorpions, a couple of 7-Pot varieties. And that was what I had. A big variety.

With superhots, you can expect a wide range of heat, though the majority of them start at over 1 Million SHU. Some will approach or surpass 2 Million SHU, which is somewhat insane, but again, these are ranges so you can typically expect your pepper heat to fall in the middle somewhere. The heat depends on many factors, such as soil and growing conditions of the particular peppers. Well, my leftover peppers must have been grown under some ideal conditions, because they were HOT. Yeah! Nice and hot! Top of the range. I didn't not want them to go to waste, so I turned the majority of them into a hot sauce that I still have today.

This is a Louisiana style hot sauce with a few extras added in for flavor. A Louisiana style hot sauce consists of peppers and vinegar, and they're extremely popular. With good reason. This superhot version brings in the variety of superhots and adds in roasted garlic and basil. That's it, with a bit of salt. You can expect variable results depending on the chili peppers you choose to work with. To push for the top end of the scale, use only Reapers or 7-Pot Brain Strains if you can get them. Pure Scorpions would be crazy killer hot. Or vary it up like I did. You can also make this with roasted jalapenos, or pretty much any pepper you prefer. Choose your peppers with love. That is always a good place to start.

A word of caution. Aside from the obvious heat you will achieve with this sauce, you must also beware of fumes in the kitchen. Make this sauce in a well ventilated room. Open the windows if you can. Pepper fumes can be rough, especially with superhots. Also, wear gloves. I cook with superhots all the time and the oils usually do not bother my skin, but when cooking with a large amount, cutting them open, handling them, you will get some on your skin. It may burn, but if not, it can still burn other parts of your body that you touch. So, be careful. Learn How to Stop the Chili Pepper Burn.

Once you've made the hot sauce, jar or bottle it and let it sit a week or two for the flavors to truly meld, though you can eat it right away if you'd like. Enjoy!

Patty's Perspective: There is an MC Hammer song playing in my head right now. "Can't Touch This!" Seriously, I was afraid to get near it to even take a photo. Mike is crazy.

The Hottest Damn Hot Sauce I Ever Made - A Louisiana Style Superhot Hot Sauce Recipe

Here are some answers to the most common questions I get about this and other hot sauce recipes:

How long will this sauce keep? It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. I have not measured the ph of this sauce, but I won't have it around very long anyway. If you're concerned, add more vinegar to lower the ph.

Where'd you get that sauce bottle? I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack.

Can I process this hot sauce for longer storage? Absolutely. Just be sure to use proper canning/jarring safety procedures.

What should I do with hot sauce? Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!

The Hottest Damn Hot Sauce I Ever Made - A Louisiana Style Superhot Hot Sauce Recipe


  • 1 pound superhot chili peppers, stems removed – use a mix! Anything over 1 Millions Scovilles, baby!
  • 4 cloves garlic
  • 12 large basil leaves
  • 1 cup vinegar
  • 1 teaspoon salt

Cooking Directions

  1. Heat an oven to 400 degrees. Set the superhot chili peppers and garlic 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 peppers to a food processor. Squeeze garlic out of their skins and into the food processor they go.
  3. Add basil leaves and process.
  4. While processing, add in vinegar until it is nicely pureed. Watch out for the fumes!
  5. Add salt and stir. Push the sauce through a strainer or use a food mill to really strain it.
  6. Pour into sterilized bottles and enjoy. Give to your friends! The longer you let it sit, the more the flavors will meld.

This made a couple of bottles for me. This is a KILLER HOT HOT sauce. So good!

The Hottest Damn Hot Sauce I Ever Made - Recipe

Don't Stop Here! How About Some More Chili Pepper Recipes and Info?


  • Comment Link Jamie September 30, 2017 posted by Jamie

    I followed the recipe exactly and it turned out fabulous! I used a pound of super hots that I purchased off of craigslist. They were a mix of Naga Viper, 7 Pot Douglah, Carolina Reaper, and Trinidad Scorpians. I also used dark purple basil. The recipe made approximately 20 ounces of finished sauce (I didn't strain it). The flavor is fantastic! I opened all my windows and had a box fan going while I made it, but the worst fumes happened while washing the dishes :) Thank you for this awesome recipe!

  • Comment Link Dan September 26, 2017 posted by Dan

    How much sauce do you end up with from this recipe, and how well does it scale down? Also, do you know off-hand about how many peppers are in a pound? I'm probably only going to be able to spare about a dozen from my harvest.

    REPLY: Dan, you can still make this sauce and yes, it does scale. Depending on the size of your pods, you can get about 20-30 pods or more per pound, as they are quite small and light. You'll still get quite a lot of heat with a dozen or so. Try adding other peppers to round it out, or tomatoes. Let me know how it turns out for you. -- Mike from Chili Pepper Madness.

  • Comment Link Kaito September 22, 2017 posted by Kaito

    I have only 2 reaper peppers, and was wondering how I could make them into a hotsauce using your recipe, any tips on how to slim the recipe down for it?

    REPLY: Kaito, you could try adding in other peppers to fill out the recipe. The reapers will still add PLENTY of heat. Otherwise, you really won't make much sauce with only 2 reapers. -- Mike from Chili Pepper Madness.

  • Comment Link Michael September 21, 2017 posted by Michael

    What is the concentration of the vinegar you used, is it 6% or 10%? I assume it's a white vinear. I think I'm gonna make a little of this killer at the weekend :)

    REPLY: Michael, I often use a typical 5% white vinegar, though this also works with better quality vinegars, like white wine vinegar or champagne vinegar. It is to your taste preference. Let me know how it turns out for you. -- Mike from Chili Pepper Madness.

  • Comment Link Alex McVay September 17, 2017 posted by Alex McVay

    I have made a sauce like this, but instead of the oven i use the grill with a little apple wood.

  • Comment Link Mike Rumley September 07, 2017 posted by Mike Rumley

    I do mine a little differently and you might want try this as it will add to the flavor profile. Ferment the peppers. To do this, add the stemmed peppers and salt to the food processor with a tablespoon of white sugar. Pulse until the peppers are finely minced. Transfer to a quart mason jar and cover with a coffee filter. Let sit for 7 days. On day 3 start to stir the mash twice a day. On day 8 transfer mash to a blender and add your other ingredients and puree. Then force the mixture though your strainer, pressing with a spatula, to remove skins and seeds. You can bottle at this point but I like to bring the mixture to a hard simmer for a few minutes. Had not thought of using basil before but will try.

  • Comment Link ajacobs3 August 17, 2017 posted by ajacobs3

    If you dehydrate the peppers and make a flake/powder, how much would you use to make this sauce?

    REPLY: The ratio by weight is typically 10 raw to 1 dry, so you should factor accordingly, though it may take a bit of experimentation. I make hot sauce from dried pods frequently and it always works out great. One habanero sauce I do calls for about 30 dried pods. Love it. -- Mike from Chili Pepper Madness.

  • Comment Link Jason L August 02, 2017 posted by Jason L

    I am growing some Carolina Reapers and some Carolina Reaper hybrids this year and plan to make a sauce using this method but adding a twist to it. I am going to use some strawberry to add some natural sweetness, throw in a bunch of cayenne peppers I am growing for more color and add some lime juice. The lime juice adds a punch of flavor and helps preserve it a bit longer. I can't wait for my Reapers to ripen, thanks :)

  • Comment Link Horácio July 25, 2017 posted by Horácio

    Just made mine, used 6 scorpion morugas I purchased at the local market, plus some garlic gloves. Baked then, gave the scorpions a little char, then into the food processor they went, along with some vinegar and sunflower oil. They desintegrated and turned into a great sauce, really spicy, but not as killer as I imagened it would be. Didn't need to strain, but some seeds remained. I had never tried superhots before, but they sure did put all my previous sauces to their knees :D They all seem like vinaigrette to me now :)

    REPLY: Horacio, that's awesome! -- Mike from Chili Pepper Madness.

  • Comment Link Jay July 22, 2017 posted by Jay

    Thanks for great sauce recipe. I used Carolina Reapers and it is divine! I wish I could capture the roasting smell in a bottle. So yummy and fiery

  • Comment Link Mitch July 12, 2017 posted by Mitch

    I'm conditioned so that my head starts to sweat just reading recipes like this.
    I'm growing Reapers this year and I also have a nice crop of habaneros coming in.
    I've seen many recipes that ferment the sauce for about a week before bottling.
    What does that do for it?

    Also: do you include the seeds and membranes?

    REPLY: Mitch, fermenting the pods mellows them out and does add a lot of flavor. I am currently fermenting a load of peppers and will be writing about this soon. I DO include the membranes and seeds, though you can remove them before fermenting and saucing. With superhots, though, removing the membranes won't really reduce the heat as the heat is spread throughout the pod, unlike milder peppers. -- Mike from Chili Pepper Madness.

  • Comment Link Barry Moon July 03, 2017 posted by Barry Moon

    I have one rookie question- why the basil? I've never seen herbs of any kind in hot sauce ingredients lists before- commercial or otherwise. Salsa, yes, but not hot sauce. What does this do for it?

    REPLY: Barry, I LOVE fresh basil in sauces. Adds a nice dimension. You can try cilantro, which would be nice as well. -- Mike from Chili Pepper Madness.

  • Comment Link DAniel Lehman June 23, 2017 posted by DAniel Lehman

    I am assuming using dried reaper peppers is OK for the recipe?

    REPLY: Daniel, yes, you can use rehydrated dried peppers. No problem! Let me know how it turns out. -- Mike from Chili Pepper Madness.

  • Comment Link Jess February 26, 2017 posted by Jess

    I tried this recipe yesterday because my husband loves hot chilli sauce but following heart surgery we are watching his salt intake and the commercial sauces are pure salt - even a lot of recipes I've found are very salt heavy. This sauce was quick to make and tasted great - or so I'm told - I lost all feeling in my face : )

  • Comment Link carol February 18, 2017 posted by carol

    Hi, I have just made this recipe today, thanks, so easy to do. I do not grow any super hots so just used several orange habanero and made up the rest with a mix of other milder chillies I grew last season - still very tasty and very hot.

  • Comment Link Ronald January 09, 2017 posted by Ronald

    Texan stuck in Ga. Other than ONE Mexican restaurant, the ideas of spicy in ga I call tap water. I am real happy to have found your page. I heard of a chili a long time ago that is so hot it could cook an egg when the chili is still cold. Any ideas what types of spices they used for that? Also what is the best garden or Greenhouse setup for getting the most flavor and keeping the heat?

    REPLY: Ronald, thanks, and glad you found the site. You can refer to our growing section on growing info, though I have not personally setup a greenhouse. Sorry. I haven't heard of an egg being cooked in a cold chili. Not sure on that one! But I'd love to see that! -- Mike from Chili Pepper Madness.

  • Comment Link Jon Hendrickson December 30, 2016 posted by Jon Hendrickson

    Do you have a resource for dried peppers? I can't find any of the ones mentioned in my area, fresh or dried.

    REPLY: Jon, check out some of our Resources pages for links you can try: - Mike from Chili Pepper Madness.

  • Comment Link Kris September 27, 2016 posted by Kris

    Looks wonderful. I fortunately live close to Smokin Ed Currie's shop in South Caroilna and was able to pick up a packet of Carolina Reaper seeds among a few other varieties. Just now getting a few seedlings, and I'll have then growing in a table-top greenhouse over the winter until I get them outdoors. Can't wait to try the recipe. Do you know where to get the small bottles to store the sauce? Amazon?

    REPLY: Sounds great, Kris. Yes, I get bottles from Amazon. I have some links in some of the hot sauce pages where you can find them. Thanks! -- Mike from Chili Pepper Madness.

  • Comment Link Kristin September 26, 2016 posted by Kristin

    I made two batches with these recipe--one with ghost pepper, one with Trinidad Scorpion. Both turned out great, but I did add extra vinegar to thin it out. I used my NutriBullet to purée it so I didn't need to use a strainer. Thanks for the recipe!

  • Comment Link Thomas September 23, 2016 posted by Thomas

    Made this sauce this weekend. Absolutely fantastic. With great power comes great taste. I used my home-grown Trinidad Moruga Scorpion peppers and made the hottest sauce i ever tasted which doesn't have added capsaicin extract.
    Thanks for the recipe!

    REPLY: Awesome, glad you liked it! -- Mike from Chili Pepper Madness.

  • Comment Link Brooks September 22, 2016 posted by Brooks

    Hi. My buddy gave me 1 Carolina Reaper and 1 Ghost Pepper that he had grown. I want to make separate Chicken Wing sauces with those. Love super hot sauce obviously. Can you give me recipes/quantities based on only 1 of each of those peppers? Thanks in advance for any help!! Kevin

    REPLY: Kevin, it might be better to sub in other peppers with the others you have to fill it out. You can easily cut this recipe in half, though, or even a quarter, for a smaller batch. Let me know how it turns out. -- Mike from Chili Pepper Madness.

  • Comment Link Juraspark September 10, 2016 posted by Juraspark

    I just made this tonight and it is definitely a WOW!
    I only had 12oz of scorpions so I used some thai peppers and 3 jalepenos to make up the other 4oz. I didn't strain it as I used my blender to mix and added some extra vinegar to thin the sauce. It came out very smooth and is thick but not chunky at all.
    I can't wait til more peppers are ready.
    Thank you so much!!

    REPLY: Sounds awesome! -- Mike from Chili Pepper Madness.

  • Comment Link Ryan September 02, 2016 posted by Ryan

    Do you leave the seeds in before you put the peppers in the processor or take them out?

    REPLY: Ryan, I leave them in, but you can seed them if you'd like. Be sure to wear gloves. -- Mike from Chili Pepper Madness.

  • Comment Link matt August 17, 2016 posted by matt

    If I'm using rehydrated peppers (carolina reapers, in my case), do you still want to bake them or do you go straight to processing after rehydrating?

    REPLY: Matt, if you'll be using rehydrated peppers, I would not roast them. You can always cook the sauce down a bit in a pot after mixing instead to mellow the flavors and let them meld. -- Mike from Chili Pepper Madness.

  • Comment Link Thomas August 16, 2016 posted by Thomas

    Hi. Are you using dried basil leaves in the recipe?

    REPLY: Thomas, I used fresh basil, but you can sub in dried basil. -- Mike from Chili Pepper Madness.

  • Comment Link Mike August 07, 2016 posted by Mike

    What if I'm using dried chillies?

    REPLY: You can use dried chiles. Just rehydrate them before using. Works great, actually. -- Mike from Chili Pepper Madness.

  • Comment Link Susan July 17, 2016 posted by Susan

    I hope you see this. I am making this in July for Christmas gifts. Can I store it in cupboard or can I do a hot water bath to last till then?

    REPLY: Susan, you would need to do a hot water bath to preserve this for long term. Once opened it should be stored in the fridge, though the vinegar should keep it OK. -- Mike from Chili Pepper Madness.

  • Comment Link betsy May 03, 2016 posted by betsy

    Just picked a pound or so of my super hots and wanted a good recipe for some hot sauce. I already have a batch "aging" now similar to this but made with my homemade star fruit and apple cider vinegar & lime juice. Have to give this recipe a try too!

  • Comment Link Pete Rodrick January 09, 2016 posted by Pete Rodrick

    Thanks for the great recipe. I didn't have a pound of chillies so I made some minor changes but the smell of the oven roast garlic and chilli was awesome!
    Now have a bottle of that really packs a punch.

  • Comment Link Andy December 08, 2015 posted by Andy

    The consistancy of the sauce looks fantastic. I have a load of red bhut jolokias ready for picking this week so I'm going to give this recipe a go. Will let you know how it goes.

  • Comment Link Daphnenetely December 07, 2015 posted by Daphnenetely

    I intend making this sauce for Xmas but will be away on holiday. Can I leave it in the cupboard and how long will it last if not refrigerated?

    REPLY: This is a typical Louisiana style sauce with vinegar, and a number of resource say a sauce like this can last up to 3 years when stored properly, but I personally wouldn't keep it that long. It will last longer in the fridge. The flavors change, though, as they age. Mike from Chili Pepper Madness.

  • Comment Link Lois hough November 20, 2015 posted by Lois hough

    Can't you just blend it until lreally chopped fine enough ?

    REPLY: Lois, yes, you can do it that was as well. I like to strain it, though, for a smoother sauce, but I don't always. - Mike from Chili Pepper Madness.

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US


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