This Superhot Hot Sauce Recipe is made with a variety of superhot chili peppers including carolina reapers, 7-pot peppers and scorpion peppers. It's extremely hot and not for the faint of heart. For true chiliheads only!
Superhot Hot Sauce Recipe
OK, my friends. It's time to reveal one of the hottest hot sauces I have ever made in my own kitchen. Yes, it's homemade and it's crazy hot. Crazy hot in a good sort of way, the way only a serious chilihead can enjoy. This might just be the hottest hot sauce in the world that you can make right at home!
I grow a big variety of chili peppers every year. I love a range of heat and flavors, from flavorful sweet peppers all the way up to superhots with their incredible heat.
I use them in so many ways, and one of my favorites it making homemade hot sauce. I do enjoy milder sauces that focus on flavor over heat, but every now and then, I want some seriously heat in my hot sauce. That's when this hot sauce comes in - a hot sauce made from superhot chili peppers.
Superhot Hot Sauce Ingredients
- Superhot Chili Peppers - Use reapers, scorpions, 7 pots - use your favorite varieties - stems removed – use a mix! Anything over 1 Millions Scovilles, baby!
- Garlic
- Basil Leaves
- Vinegar
- Salt
Hot to Make Superhot Hot Sauce
Roast the peppers. Heat an oven to 400°F. 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.
NOTE: Alternatively, do this on your grill outside.
Process the ingredients. Add peppers to a food processor. Squeeze garlic out of their skins and into the food processor they go. Add basil leaves and process.
Vinegar. While processing, add in vinegar until it is nicely pureed. Watch out for the fumes!
Salt and strain, if desired. Add salt and stir. Push the sauce through a strainer or use a food mill to really strain it, if desired. Adjust with more vinegar or water to your desired consistency.
NOTE: I don't always strain. It really depends on how thick you want your hot sauce.
Bottle it up. Pour into bottles and enjoy. Give to your friends! The longer you let it sit, the more the flavors will meld.
Recipe Tips & Notes
- Protect yourself from fumes. 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. Consider a mask and/or goggle to protect your eyes.
- 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.
- Let it sit. 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.
Where did you get that hot 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.
How hot is this superhot sauce?
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 peppers must have been grown under some ideal conditions, because they were HOT. I didn't 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.
Storage
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.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
See my post on "Does Hot Sauce Need to be Refrigerated?"
Enjoy More Hot Sauce Recipes
- Homemade Sriracha (both fermented and non-fermented varieties)
- Cayenne Pepper Sauce
- Ti-Malice – Hatian Creole Hot Sauce
- Ghost Pepper Hot Sauce
- Habanero Hot Sauce
- How to Make Hot Sauce: The Ultimate Guide
- More Hot Sauce Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Superhot Hot Sauce Recipe (The Hottest Hot Sauce I Ever Made)
Ingredients
- 1 pound superhot chili peppers (reapers, scorpions, 7 pots - use your favorite varieties) stems removed – use a mix! Anything over 1 Millions Scovilles, baby!
- 4 cloves garlic
- 12 large basil leaves
- 1 cup vinegar + more as needed
- 1 teaspoon salt
Instructions
- 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. Alternatively, do this on your grill outside.
- Add peppers to a food processor. Squeeze garlic out of their skins and into the food processor they go.
- Add basil leaves and process.
- While processing, add in vinegar until it is nicely pureed. Watch out for the fumes!
- Add salt and stir. Push the sauce through a strainer or use a food mill to really strain it, if desired. Adjust with more vinegar or water to your desired consistency.
- Pour into bottles and enjoy. Give to your friends! The longer you let it sit, the more the flavors will meld.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 11/26/21 to include new information, photos and video. It was originally published on 11/20/15.
Alan Vosper says
I like the idea of not boiling the vinegar.
Mike H. says
Let me know how it goes 😉
Cynthia says
I am about to try this recipe with my crop of scorpian, ghost, reaper and super hot chilis...I have had problems with my sauces separating (i've just ordered xanthium gum. will this recipe be shelf stable without some kind of "processing"? I'm using small plastic bottles that I ordered on Amazon.
Mike Hultquist says
I hope you enjoy it, Cynthia. Super hot!! It will last many, many months without processing, but you can process it in a water bath to make it shelf stable. The xanthan gum will help with the separation. Have fun!!
Scott says
It's interesting that you don't specify which vinegar. I have used your Ghost Pepper recipe to great success (thank you!) and for this I assume white distilled vinegar (your Louisiana reference noted). I supposed that choice of vinegar could depend on one's desired outcome? I plan to make this with only scorpions as I have a ton, and I didn't grown reapers this year because the sauce I made last year was a bit ludicrous. 🙂 Thanks again, love your website! It's the only one I use for hot sauce inspiration!
Mike Hultquist says
Thanks, Scott! I don't always specify which vinegar, as any edible vinegar can be used, yes, to different results. I usually encourage experimentation to see which you might prefer. I do usually use a good quality white vinegar, though sometimes use apple cider vinegar.
Trish says
This is delicious! I’ve never made hot sauce before. I used peppers from our garden. Does it need to be refrigerated?
Mike H. says
Glad to hear that, Trish! It should keep a few months easily in the fridge, or even longer.
Sam says
Thanks so much for this Mike, I appreciate your input. I will be receiving a 2kg bag of Carolina Reapers tomorrow. I will test this and take your advice. Makes a lot of sense with cutting back on some ingredients. I will def let you know how it all went, Thanks again.
Mike H. says
Please do - enjoy, Sam!
Sam says
Hi Mike. I've been reading through your recipes for a few days now and I'm quite intrigued. Do you have any advice for a tasty, flavorful Carolina Reaper hot sauce recipe that uses 1kg peppers at a time, (used to working with kg, grams, ml here in South Africa, not sure if converting is accurate)Basically to be made in larger quantities. I'm not sure if I can just multiply the quantities of your recipe. Your advice would be great. I'm looking for tasty flavors alomg with the heat.
Thanks so much
Mike Hultquist says
Sam, it's not an exact conversion when making hot sauces in bulk quantities. I learned this as I was exploring my own hot sauce line. You'll need to cut back on some of the add ons, like garlic, powders, citrus, and especially dried herbs and salt. It's really something you have to experiment with to get your preferred balance. I suggest starting with a base of peppers and vinegar, then adding the other ingredients in smaller quantities, then document amounts and test. You can always add more of the others in later to a batch, but can't take out. Let me know how it goes.
Daryl Porter says
I have used a mix of Naga Bhut, Scorpions, Birds Eye, Thai, Jalapeños and what else was fruiting.
I’ll let you know how it turns out.
Mike H. says
Please do - super excited to find out!
Naomi says
Fantastic, delightful (in a super hot way) and so easy to make 🙂
Mike Hultquist says
Yes!! Keep it SPICY, Naomi! =)
John Robinson says
I really liked your super hot hot sauce. what would you think about ghost peppers for a super hot hotsauce.
Mike Hultquist says
Absolutely, John! I have a few ghost pepper hot sauces here on the site. Go for it!
LaTanya Loveridge says
I just found this and decided to make it because my husband loves anything and everything spicy. I only had Armageddon peppers left so that’s what I used. The smell alone tells me that I will not be trying this but I’m certain he will love it. Thanks for sharing.
Mike Hultquist says
Thanks, LaTanya! Definitely HOT! I hope he enjoys it!
LaTanya says
He absolutely Loved It!!… and shared it with our oldest son who loved it as well. I’m currently working on my third batch as I type this. According to them this is the only Hot Sauce they will ever eat again. Lucky me
P. S. Bought your book awhile back and wanted to let you know that it is Fantastic you did an excellent job.
Mike H. says
I really appreciate it, LaTanya. So motivating. Enjoy!
Richard Goldsby says
I would like to add some extract to this recipe. I have a 800,000 Scoville extract and was wondering how much should I use per ounce of Scotch Bonnet peppers to turn up the heat without overdoing it.
Mike Hultquist says
Hey, Richard. That's a really hard one to answer, as each person has a different level of tolerance and heat level. With something that hot, I would consider just a drop or 2 per bottle, then taste and adjust. Let me know how it goes.
Jose says
Second year in a row I make a batch, just before Christmas, let all be Merry. Here in Portugal the sauce is unheard of so my family and friends get nicely surprised. This year I am going to replace the vinegar with whisky, a good whisky.
What you think? am I destroying the sauce? I just want it hottter, yes am from Mozambique, we use whiskey.
Mike Hultquist says
Great gifts, Jose. Yes, you can use whisky. I actually use whisky to make American style BBQ sauces, and it works great. I've seen hot sauces made with whisky and alcohol. Enjoy!
David Hampton says
Can this be made with dehydrated, vacuum sealed sliced peppers? I had a grower give me bushels of peppers that I dehydrated and sealed because I could not use them. Any advice would be greatly appreciated!!
David H - Clemson, SC
Mike Hultquist says
David, yes, I have a post on this - How To Make Hot Sauce From Dried Peppers (https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/). Enjoy!
lee says
hi all looking for some advice on making a seriously hot chicken wing marinade , i have a variety of chillies to work with such as a few carolina reaper, marugas and white fadas plus a few others .
this for a charity fundraising challenge so any advice would be appreciated
Mike Hultquist says
Lee, check out my Spicy BBQ Chicken Marinade Recipe, but you can incorporate Reapers: https://www.chilipeppermadness.com/recipes/spicy-bbq-chicken-marinade/.
Felix says
just made a half batch. all i grew this year were reapers so that's all i used, along with the garlic and vinegar. i got myself with the fumes before i remembered that i have a painting respirator and put it on, haha. and then when this evilness was done and imprisoned in a jar, my dumb ass decided to lick the spoon. just once, just to say i did it. HUGE mistake. i am actually a big baby with spicy stuff, like i have to take breaks working my way through a bag of hot cheetos. i think this stuff could kill me. i literally washed my mouth out with dish soap and then stood there with my head in the sink, just letting cold water run into my open mouth for a while. the roof of my mouth is still throbbing. no idea what unlucky enemy of mine i'm going to inflict this on, but the recipe is great, thank you
Mike Hultquist says
Haha! Yep, very hot, Felix! I'm sure some lucky chilihead will love you for this gift! Cheers. =)
Zerolynx says
i used home grown Carolina reapers and super hot hot is right I don't even have to taste it to know it's hot the fumes alone make my mouth burn I can only imagine the horrific pain on the other end I will feel wen I use it in my chili.....definitely 10/10
Mike Hultquist says
Oh yeah, definitely got the HEAT here!
Brittney says
Can I boil the ingredients and get the same results? Or will it result in a different outcome?
Mike Hultquist says
Brittney, yes, it will come out quite similarly. Let me know how it goes!
Stephen Krol says
grew carlina reapers and want to make a hot sauce and bottled it,also have many habaneros,any good recipes
Mike Hultquist says
Enjoy, Stephen. Go to the Recipe Index and you can search for recipes there. I have loads!
Bernadette Colabella says
I've been keeping my jalapenos and habaneros in a fermenting jar with vinegar (they keep coming). Can I strain them out and roast, proceed with this recipe, and use the vinegar in it as well? Thanks.
Mike Hultquist says
Bernadette, you can roast pickled or fermented peppers, though they are more soggy and some of the skins may not char, but you can still roast them. Yes, you can use the vinegar also. Enjoy.
Daphne Timms says
I am not a chilli lover, but my son wanted me to make him super hot chili sauce. I used your recipe, went off with a bang He called it Mumma’s gotcha sauce. Thank you. Christmas now sorted!!
Mike Hultquist says
This is awesome to hear, Daphne! I love it! And I love the name. Perfect.
Allie says
Love!! Made it with bell peppers for movie night. Not everyone could handle it, but I loved!! The heat was just right! Will definitely make again!!
Mike Hultquist says
Nice! Something fun for movie night! I love it. Thanks, Allie!
JONESCRUSHER says
If you wish to truly make a super hot sauce; you need to increase the amount of peppers
being used. Instead of 1 pound of assorted peppers; you should use 5 pounds of each pepper. Be sure to add all the seeds and the membranes of each peppers(that's were the pepper's heat is located at).
what should you do with your hot sauce?
let's say you're still in high school. I'm sure you'll know some "REAL MAN" type guys(usually football players). Challenge them to test your hot sauce. Possibly place a sizeable bet too. Make sure the test will be witnessed by a large group of students. Have them eat a hot dog that's been completely coated in the hot sauce. If they eat ALL of the hot dog; they'll win the bet.
Mike Hultquist says
If you increase the amount of peppers, you may need to increase the amount of liquid, or else you'll wind up with a paste. Adjust with liquid to your desired consistency.
Daniel says
Could you ferment this as well?
Mike Hultquist says
Absolutely, Daniel.
Ara says
i made a mixed pepper vinegar sauce and added in a few too many scorpions... honestly i couldn't tell the difference btw the habaneros, scorpions and the hot pimentos. so now i have a huge mason jar of my beautiful peppers and it's too hot for me to enjoy. what's the best method to dilute the heat? sugar? more vinegar? help, please. thanks
the only ingredients in my recipe are cider vinegar, salt, olive oil, garlic clove and the peppers.
Mike Hultquist says
Ara, the best way is to mix another batch of sauce with mild pepper or no heat peppers, then combine them. Or, add in other ingredients for dilution, like tomato, fruit, carrot.
John Adams says
Honey
Gay McDonald says
Try this one, Mike: 30 Carolina Reapers, 3 cloves garlic, 1 thumb-sized piece of ginger, 1.5 cups vinegar, 0.5 cups water,1 tsp salt, 1 tsp smoky paprika. Start by hot-smoking the Reapers lightly. Blitz the Reapers with the garlic and ginger until fairly fine. Add all ingredients to a pot and cook on a low heat for around 20 to 30 minutes, until reduced to a sauce consistency. Enjoy! I have also fermented the smoked Reapers with the garlic and ginger - wow!
Mike Hultquist says
An excellent combo! 5 Stars!
Melanie Grzesik says
Hi Mike, I just opened a new restaurant and I was looking for a sauce to use in combination with other ingredients for my wing sauce. Is this something I could use for a very, very hot wing sauce?
Mike Hultquist says
Hi, Melanie. Yes, this is VERY hot. You can pretty easily order up some jars of superhot pepper puree and make this recipe in bulk. Let me know how it goes for you.
Craig says
Made this several times. Can’t get enough. I put it on just about everything. Many folks I know say they love hot but few can handle it. Waiting for fresh peppers but have a huge bag of dried. Can’t roast these but make sauce anyway. Thanks for all your recipes.
Mike Hultquist says
Glad you're enjoying it, Craig! I love this style of hot sauce. You actually can lightly pan toast the dried pods in a dry pan, just enough to coax out some extra flavor, a minute or 2, then rehydrate to make hot sauce. Works great! I appreciate it!
Kort Kramer says
I usually ferment my peppers when making sauces so I'm looking forward to giving this fairly straightforward recipe a try. I didn't grow my own yet this year -- where would you recommend purchasing pods from at a reasonable price? The grocery stores near me top out with serranos and habaneros. Thanks!
~ Kort
Mike Hultquist says
Hey, Kort. You can check with Superhotchiles.com, or honestly, there are many chili pepper groups on Facebook where people sell boxes of their harvest.
Thomas Wagner says
I like to make my own hot sauce but I like to ferment the peppers first. How would you make this recipe by fermenting? Would you roast everything first then ferment including the basil?
Mike Hultquist says
Thomas, check out these posts for Fermented Hot Sauce (https://www.chilipeppermadness.com/recipes/fermented-hot-sauce/) and How to Ferment Peppers (https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/). You can do it the way you suggest, or just ferment the peppers and add in other ingredients later.
Carsten says
delicious! I used Serrano and Thai chillies for this recipe. It worked great.
Mike Hultquist says
Glad you enjoyed it, Carsten!
tim schafer says
Hi Mike, just made a batch which I cooked, pureed & bottled. They fermented in the bottle. What did I do wring?
Mike Hultquist says
Tim, it likely the cook wasn't long enough if fermentation started in your mash/puree.
David Ellis says
Just made my first ever bottle...I have never made hot sauce before so this was my first attempt, using some ghost chillies that my friend grew for me from seed (from last year's chillies). I only made a small batch as a tester but really impressed by how easy it was, and wow, what a punch...looking forward to enjoying this over coming weeks.
I plan to do a few different versions, trying various ingredients such as mango, ginger, etc. Really pleased with my first attempt though, and I am very much hooked!
Many thanks for providing that inspiration through your wonderful website.
Mike Hultquist says
Awesome! Thanks for sharing, David! I love it!
Robert says
I don’t know of I did something wrong but mine became very weak. Level of spiceiness is equal to siracha.
I used 25 ghost pepper, 10 trinidad scorpion and 3 Carolina reaper, that’s all my plants produced this season.
It all came down to around 3,5 dl of sauce but still it wasnt really spicy.
Some of the chillies has been frosen before, does that affect the heat? Or does some of the heat dissapear in the oven? 15 minutes sharp on 200 c (≈400f)
Mike Hultquist says
Robert, I'm not sure why yours came out not hot enough with all those superhots. The cooking process can lower some of the heat, but my guess is those peppers you used just weren't all that hot to begin with. Or you have an insanely high tolerance! Yes, frozen CAN affect heat a little, but they'll still be plenty hot.
Bobby Collins says
Can I add more water and vinegar to this mix to maximize the number of bottles of sauces I get from this?
If I cook this sauce and keep my ph around 3.4 I should be able to bottle this right?
Mike Hultquist says
Yes, Bobby, you can add water to thin. No problem. Also, yes. 3.4 pH is great.
Sean says
I make fermented super hot sauce every year. I have always had great luck with vacuum sealer bag method. I don't believe you have ever mentioned that method and was just wondering your thoughts.
Mike Hultquist says
It's very similar to dry brine fermenting in a jar, just in a sealed bag. Works great, I've heard, though I use jars for mine. I have some relevant info at this page: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/. Thanks for sharing!
Christa says
We had an unexpectedly large harvest of Carolina Reapers this year - probably due to the hot, dry summer - so i tried the recipe. Once the fumes had cleared a bit and I could approach the sauce safely, I gave it a try. I like the flavour - the basil really works. I would consider to do the processing entirely outside and maybe wear a snorkel pointed backwards next time...
Mike Hultquist says
Thanks, Christa. Yes, fumes!!
Jes says
I’ve just received a variety of super hot peppers. Single peppers of about 7 varieties. What can I make to try them each individually? Is there a single pepper recipe?
Mike Hultquist says
Jes, this and most of my hot sauce recipes can be made with a single type of pepper. Also, see jellies/jams, dehydrating (you can make spices/flakes), other sauces, and more. Check through the recipe section at the top. I hope you find a lot of recipes you enjoy. Try this one, but with your single peppers: https://www.chilipeppermadness.com/recipes/carolina-reaper-hot-sauce/
Norman T. Paul says
Why does the hot sauce separate. Oil sits at bottom of bottle. I ferment for 2 weeks just chilli and Garlic then blendwith a dash of Vinegar then boil and bottle. The pulp separates from the oil that sit on the bottom of the bottle. How can I resolve this separation?
Mike Hultquist says
Norman, you can look into a thickener to help. Separation is normal, and you can just shake the bottle, no problem. But, for a thickener, check out Xanthan Gum. It works great and has no affect on flavor. https://www.chilipeppermadness.com/ingredients/xanthan-gum/
Donna says
I just made this and tasted. WOW. I used scorpion, ghost, and habanero, because those are the hottest we are growing this year. My husband told me (after tasting) that he didn't think he could use it... so I am going to dilute the heat (slightly). Thanks!!
Mike Hultquist says
Boom! Yes! Thanks, Donna!
Ken says
I am all about heat and always looking for new recipes.
I make a hot relish that seems to be a big hit hear the only problem is it never last very long. I really want to try making hot sauce thank you can't wait to try it.
Mike Hultquist says
Thanks, Ken. I agree, mine never lasts long at all. Enjoy!
Daniel says
I also love to make hot sauce and I’m growing moruga scorpion peppers and 7 pot bubble gum white variety I am really excited to try this hotsauce with my peppers I looks really good should try with habeneros
Mike Hultquist says
Great peppers! Enjoy, Daniel!
Robert Lewis says
I've made my own hot sauces from a few different recipes, can't wait to try this. One recipe suggests boiling your hot sauce bottles to sterilize them before bottling as to help preserve your sauces longer if you make a bigger batch. It seems to make sense, and work. Have you tried this?
Michael Hultquist - Chili Pepper Madness says
Robert, yes, I discuss this in other posts. You can sterilize your bottles then process them in a water bath to make them shelf stable.
Kort says
A super simple recipe but so good. I like fermenting my super hot sauces.
Michael Hultquist - Chili Pepper Madness says
Thanks, Kort!
Elijah Snyder-Vidmar says
I came here looking for recipe ratios because I am trying to fix a sauce I made that is too dangerously hot. I didn't weigh or count how many peppers I used, but it was around 60+ red/yellow moruga scorpions. I fermented for a few weeks with a mango and some onion. Added a whole head worth of roasted garlic after fermentation, apple cider vinegar, lime juice. First taste absolutely hurt my stomach and my friend was on the floor heaving and thought she was going to die (we both are able to drown stuff in ghost pepper sauce so we're not too sensitive). Um... any advice on what I can do? I see that you used only four cloves of garlic for a pound of superhots. I'm thinking I probably need to add two to three whole heads of garlic and another couple of mangoes in order to make the sauce even palatable and easier on the stomach.
Michael Hultquist - Chili Pepper Madness says
Hi, Elijah. Yes, this is an extremely HOT recipe. With the sauce you made, it's pretty much purely superhots (quite a bit beyond a typical commercial ghost pepper sauce), so they can really get you, as you've discovered. My suggestion would be to make another batch of hot sauce but use only mild peppers, like bells, then combine it with your fermented superhot batch. That will dilute it to be closer to what you may enjoy. See how that works, then you can continue to dilute with other ingredients as needed. Down side is you wind up with a lot more hot sauce. Up side is you wind up with a lot more hot sauce! Seriously, let me know how it goes for you. Let me know if I can help more. Email me anytime. -- Mike H.
Daniel says
Mix it with a weaker pepper like cayenne if it’s really that bad use red bell peppers to mild it
naznin lila says
You should started selling these sauces. I will be your first customer !
Michael Hultquist - Chili Pepper Madness says
Thanks, Naznin!
Robert Burton says
I used the original recipe just before lockdown in the UK (Feb '20) and used 1lb of Apocalypse scorpions that I had roasted on the BBQ so had a nice smoky taste to it, I did make a small change and that was to add about 2oz of dark chocolate. These sauce was stonkingly hot but very full of flavour and kept in vacuum sealed jars for about a year. Nice one Mike!!
Next try is Armageddon chilli's should be good.
Michael Hultquist - Chili Pepper Madness says
Nice, Robert. Yeah, you'll get some SERIOUS heat with those. I love it. Stonkin' Hot! Haha.
Kevin M says
I've been tweaking my own hot sauce recipe for many years. I thought it would be a good side-by-side test with your recipe, Mr. Hultquist! I used 'smoked' Habaneros, Carolina Reaper, and Scorpion (same combo in my sauce). Only change was to add a little cilantro left over from making your 'cranberry salsa' earlier. The heat was awesome, the garlic was a nice touch. Overall, very close competition! Thank you for putting out these fantastic recipes!
Michael Hultquist - Chili Pepper Madness says
Excellent! I appreciate it, Kevin. Love it.
Jérémie says
I wanna taste this right away! Very funny and informative video here, Mike, for a must-have hot sauce recipe for sure! Thank you so much!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie. Good flavor, and HEAT!! Haha! Quite hot.
Jérémie says
Strangely, I'd never made this sauce until now... I was very interested in it, because the peppers are not mashed and cooked with all the ingredients, but a bit reduced in the oven and just mixed with vinegar. I was hoping for the pure flavor of the Reaper, and I'm not disappointed! Here's an ultimate sauce with no frills, just the pure and devastating taste of forbidden fruit! HMMMM SO HOT!!!! Thank you sir!
Mike Hultquist says
Thanks, Jérémie! Glad you enjoyed it!
David says
"it can still burn other parts of your body that you touch"
Sounds like you've learned this from experience, too, Mike. To any guys preparing to make this, make sure you don't over-hydrate yourself before beginning the process. 😉
Michael Hultquist - Chili Pepper Madness says
Yep, some of us learn the hard way!
Patrick says
Mike,
It’s almost 11:30 on a Friday night, and making this is how my wife and I decided to spend our evening. The kids haven’t been to sleep from the coughing and sneezing from us both. My 12 and 10 yo daughters both tried it and gave their approval.
With all that said, making this is one of the most fun nights we’ve had in a while, and the sauce is fantastic. Thanks for another great recipe.
Michael Hultquist - Chili Pepper Madness says
Haha, thanks, Patrick. Yeah, this can clear a room! Or a whole house! Glad you enjoyed it, and agreed, such a fun family activity!
Deon Collins says
Hi Mike,
a mate of mine just gave me a bunch of reapers and ghosts. I live in a small studio apartment and from reading through the comments it seems that baking them would basically make my apartment unlivable for a time. i have a barbeque on my balcony though, am i able to grill them, and if so how long for? or instead of timing it should i be watching for some light scorching (or heavy) of the skin?
Thanks,
Deon
Michael Hultquist - Chili Pepper Madness says
Hi, Deon. Yes, the fumes would really get you in a small apartment. You can definitely do it on the grill, but you should probably avoid direct heat unless you want to more quickly sautee them, which is OK. You can set the peppers onto trays and basically bake them on the cooler side of the grill, covered, until they char just a bit. Definitely don't over char them or you lose the flesh. Another option is to just do a light grill on them, or you can even just process them whole with the other ingredients then simmer that sauce in a pot to cook it through and develop flavor. Let me know if this helps and how it goes for you.
Scotty Smart says
Hi Mike,
Have you tried smoking the ingredients as opposed to baking?
Want to try as will be banished from doing this inside!
Then wanted to add Thai Basil and Smoked Paprika powder.
Any Thoughts or advice.
Best Regards
Michael Hultquist - Chili Pepper Madness says
Scotty, yes, I have made different sauces with smoked peppers (and "baked" on the grill) and they come out great. The smoking process adds a nice flavor touch, IMO. Thai basil and smoked paprika are excellent additions. Let me know how it turns out for you!
Johan Botha says
Hi Michael
I am getting my first batch of mixed superhots tomorrow: various 7 pot strains, two reaper strains, various ghost strains (chocolate versions in the 7 pots, ghosts and a chocolate bhutlah too), habaneroXghost cross and some moruga scorpions.
It will be a random mix in a 2 pound batch, so I was thinking of doing two batches of this sauce (one straight, one tweaked). Can I just go ahead, or are there any peppers that won't play well in this recipe?
Also, I wont be able to make the sauce until next week, will it be okay if I freeze the pods and use them when I get a chance to make the sauce?
Michael Hultquist - Chili Pepper Madness says
Hi, Johan. Awesome. Any of these peppers will work with this sauce. I have made it with ghosts, scorpions, 7 pots, etc, and many variations. Chocolates will give a darker color sauce. Scorpions have more of a stinging, immediate bite and some people sense a touch of bitterness. Ghosts and 7 pots have more of a blooming heat and are fruitier. Some factors to consider. Otherwise, have at it! Let me know how they turn out for you. I'd love to hear.
Brian says
Hi Mike, I have a question for you. I am going to make some of my super hot Carolina reaper sauce. Usually I have fresh peppers, but this time my pepper guy is sending me a 1/2 of gallon of Carolina reaper mash I have never used mash before, just fresh peppers. My batches are one batch = 6/5 oz bottles
How many ounces of the mash do you think I should use for one batch of 6 bottles. I was considering 8 oz total, but I wanted a really hot, you think that will be too much or too little. Thanks
Michael Hultquist - Chili Pepper Madness says
Hey, Brian. I guess it's hard to say, as it depends on what other ingredients you're using and how much vinegar you want to use. 8 ounces sounds good, but then you have 22 more ounces to fill, + more if you're straining. You could go up to 15 and even 20 ounces if you want more pure reaper flavor/heat. Sorry if this isn't helpful.
Dwayne Mouton says
Hi Mike . I noticed one of the responses mentioned smoking the peppers for a couple hours rather than baking. I want to try this method so my wife doesn’t divorce me. I have an electric smoker but I’m not sure how long are at what temperature to smoke them. Any suggestions.? Thanks.
Michael Hultquist - Chili Pepper Madness says
HI, Dwayne. I hear ya! Check out my post on How to Smoke Chili Peppers. This should help! Good luck! https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-smoke-chili-peppers/
Kristi says
Can you do this recipes with dehydrated carolina reapers? I dehydrated ALOT of them so i could later down the road.
Michael Hultquist - Chili Pepper Madness says
Absolutely! Check out my post on How to Make Hot Sauce from Dehydrated Peppers: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/
Michael Jenkins says
Instead of the oven do yourself a favor and use a smoker for a few hours. It adds so much flavor to the sauce and saves your ears from listening to people complain about the fumes.
Michael Hultquist - Chili Pepper Madness says
Yes, would be amazing with a smoky addition.
Bill says
Hi Mike. Big fan of your site!
I'm up to my ears in a few varieties of ghost peppers and chocolate scorpions. I've made loads of other hot sauces but never with superhots. I'm wondering how fermenting will effect the heat levels. I'd like to maximize heat and flavor and also have a long shelf life. My plan was to ferment the peppers, garlic and basil; and then blend with vinegar afterwards. Do you have any input for fermenting superhots, especially with regards to the heat level? Thanks!
Michael Hultquist - Chili Pepper Madness says
Thanks, Bill. Fermenting does tend to mellow things, but you'll still get a LOT of heat from the superhots. Very enjoyable! Ferment them as any other pepper. Let me know how it goes for you.
Courtney says
Great recipe. Everyone thought this was delicious. And a little goes a LONG way but with great flavor. I used 7 Pot, jalapeño and an unknown (given to me by a friend), I used probably around 1.5 Cups of white vinegar, close to 30 fresh basil leaves, no clue about salt but I used a pink salt (4-5 really hefty pinches), 8-9 cloves of garlic roasted with the peppers along with drizzled with olive oil. This is my first time doing this and it turned out great.
When they mention fumes that’s hilarious. Wear a mask, goggles or maybe char these suckers on a grill.........OUTSIDE! Feels like your kitchen/house was sprayed with mace versus air freshener!
Michael Hultquist - Chili Pepper Madness says
Thanks, Courtney. Glad you enjoyed it. Yes, the fumes can really get you with superhots! Oh boy.
Greg says
Do you have have any recipes for wing sauce using trinidad scorpion peppers?
Michael Hultquist - Chili Pepper Madness says
Not specifically, Greg, but you can easily use this very recipe but sub in scorpions. You can scorpions for just about any of my sauces. If you're looking for a Buffalo Wing Sauce recipe, try this one and use scorpions: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/homemade-buffalo-sauce/
Jamie says
Just made this sauce with my reapers, ghosts, chocolate habs and scorpions! Such a killer pairing of peppers for this recipe and the color is beautiful
Michael Hultquist - Chili Pepper Madness says
Excellent!!
Mili says
Awesome recipe, thank you so much ! So I found that leaving some of the pulp adds greater heat, more depth of flavour which is less vinegary. I will try a waterbath (bain-marie) with all the extra not going into the fridge. I am hoping it'll keep !
Michael Hultquist - Chili Pepper Madness says
Great, Mili! Glad you enjoyed it! Nice and HOT for sure! =)
Angelina says
Can you can this sauce for longer shelf life? Would canning change the heat or flavor?
Michael Hultquist - Chili Pepper Madness says
Angelina, yes, see the section in the post on this:
HOW LONG WILL THIS HOT 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 (3.5 is better) 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.
Canning won't really change the flavor, but over time the ingredients meld more and more. I hope this helps!
TIM TOBISH says
First summer of gardening. I have a scotch bonnet which is loaded with little green peppers and a Trinidad Scorpion that's just a bit behind that. This sounds like a good recipe. Two questions:
1) What kind of vinegar? Distilled white or cider (or something else)?
2) I planted the Trinidad Scorpion between my tomatoes and it's getting pretty shaded. Will that affect the heat?
Michael Hultquist - Chili Pepper Madness says
Tim, you can use whatever vinegar you prefer. Use one you enjoy the flavor of. Shade really shouldn't affect the scorpion heat, though other conditions can, such as soil conditions, temperature and other stressors.
Steve says
Wow, this recipe looks amazing. I’ve got 2 questions- does the sauce have a very “vinegary” tang to it, like Tabasco, and if so, would it be ok to substitute half the vinegar for water or something, to allow more of the peppers’ flavor to come through? Also, just because I kinda think it’d be an awesome thing to try, have you roasted these super hots over wood smoke before, and tried that for sauce? An insane man’s version of the chipotle? LOL
Michael Hultquist - Chili Pepper Madness says
Steve, if you're concerned about vinegar flavor, yes, you can replace some with either water or citrus. It will keep for longer with vinegar and/or citrus, which lowers the pH, however. Also, I have made many sauces from smoked peppers. Very good! Definitely worth giving that a go. Let me know how it turns out for you. Enjoy!
Dan says
Hello,
I was curious about the basil leaves. Does the Basil flavor come through good? I haven't made hot sauce with it yet and was a little apprehensive since it can be a strong flavor.
Michael Hultquist - Chili Pepper Madness says
Dan, it's not a very strong flavor addition, though you'll detect it. You can easily omit if you'd prefer. Let me know how it turns out for you.
Tony says
I got my hands on a bag of dried reapers, can I just toast these then reconstitute them to make the sauce?
Michael Hultquist - Chili Pepper Madness says
Tony, yes, you are correct. I have a post here on how to make hot sauce from dried pods. You may find it a useful reference. Let me know how it turns out for you: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/
Joe says
Great Recipe! However was wondering if refrigeration is recommended?
Michael Hultquist - Chili Pepper Madness says
Thanks, Joe. I like to keep my hot sauces in the refrigerator personally, but many people keep them out. It's really up to you. Best to get your hot sauce to a pH of 3.5 or lower for longer keeping.
Sue W says
My husband loves this recipe! I was wondering does everyone else’s turn out a little thick? More like a tomato sauce thickness than a watery mix? I use a mesh strainer but wonder if I am doing something worng?
Michael Hultquist - Chili Pepper Madness says
Great, Sue! Glad to hear. You can very easily thin the sauce by adding a little bit of water, say a tablespoon at a time, or some extra vinegar until you reach the consistency you prefer. Let me know how that works for you. Enjoy!
william says
this recipe is great . I used it last 2 years with ghost and butch t , everyone loved it . just put up this years batch , 8 pints from 1 large reaper plant , used bat nitro , bat phos guano and good organic compost . plant was up against brick wall really liked the heat . I used apple cider vinegar and Alaskan alderwood salt , nice smoky flavor and major heat . thanks for sharing you recipes Mike.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, William! Glad you are enjoying it! It's one of my favorites. Easy and tasty. And HOT!
Dan says
Just made batch pound scorpion pound Ahi Rico pound Burning Bush added extra cup vinegar got 9 8ounce jars canned. Roasting oven cuts the fumes in the house a lot. Wife says thanks
Eric says
Just made a full batch of this. Yielded about 18oz. I blended in vitamix and added another 1/2 cup vinegar to thin it out. I used 3oz Carolina reaper, 6oz ghost pepper, and about 9oz Scotch bonnets. Grew them all myself and have way more scotch bonnet than the others. Would have loved to try 100% reapers but I only have 3 small plants....Ended up roasting on the grill outside at 400deg. Gave it a nice fire roasted char taste....This batch is super hot despite only 50% superhots.
Michael Hultquist - Chili Pepper Madness says
Thanks, Eric! Yeah, you'll still get plenty of heat there! Glad you are enjoying it!
Sean says
Just made (barely made it through) a batch with Carolina Reapers and Dragon's Breath peppers....next up Carolina Reapers with Ghost peppers!!! This is a fun day!!! Glad I am making these things outside!!! Even the neighbors are getting a little thrill out of it!! haha
Michael Hultquist - Chili Pepper Madness says
Haha, awesome, Sean! Yeah, outside is smart! My wife is still mad at me from the last batch of Reaper sauce. =)
Garth says
Just made this, used extra garlic and it’s burning white hot this stuff lit my mouth on fire and it was quite the sauce!
Michael Hultquist - Chili Pepper Madness says
I hear you, Garth! This is most definitely a HOT hot sauce! Enjoy (in small doses, haha!).
Jett O. says
Do you think you could add fruit to this recipe to give it some sweetness?
Michael Hultquist - Chili Pepper Madness says
Jett, absolutely. I use fruit in my recipes all the time. Check out some of the other recipes in my hot sauce recipes section of the site. You'll find several of them with fruit. https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/
Neil Corke says
Used 100 Carolina reaper pods, which weighed just over half a kilo to make this.
Roasting them in the oven filled the house with what I would describe as a pleasant, but powerful aroma – my beloved had a slightly different description….
Grinding them up in the food processor was okay – until I took the cover off that was and then it was hard to breath. Then put the paste through the chinois sieve. After that I couldn’t get the sauce in a vac-sealed bag quick enough. Rinsed everything off, in the dishwasher and exited the kitchen. Ended up with 450ml.
Thought nitrile gloves would be a good idea. Took them off and wiped my hands on the apron, and then rubbed my eye….
Yep – some must have splashed on the apron – thought my eye going to burn out . Jumped into the pool – eye still burning. Fortunately the hose was running to top this up and after holding the end of that against the eye for several minutes the burning finally subsided.
Once my sight was restored, obviously had to taste it. The smallest possible drop was enough. Definitely the hottest sauce I’ve ever had. Lips are still burning just from licking them 20 minutes later.
Michael Hultquist - Chili Pepper Madness says
Dang, Neil! I know, working with superhots can get you sometimes!!! I've had similar experiences, even after all these years. Oops! Super happy you like the sauce, though! The things we go through for superhot love...
Elpidio Amayo says
For the chile lovers, next time that you get a taste with you eyes, reach for a pinch of salt and put it under your tongue. Don't ask me why it your eyes estar watering, and it washes the heat away.
Try it next time.
Stewart says
Had a freezer full of psycho chills from a bumper crop last year and came across this recipe and decided to use them up. Hot damn this sauce is hot! Use sparingly or give as a present to your enemies
Michael Hultquist - Chili Pepper Madness says
Haha, I hear you, Stewart! It certainly is HOT!
Todd says
What type of vinegar should I use??
Michael Hultquist - Chili Pepper Madness says
Todd, I recommend distilled white vinegar for this, though you can use champagne vinegar. Or, use apple cider vinegar for a touch of tangy sweetness.
Todd says
Thank you! Making another batch now!!
Michael Hultquist - Chili Pepper Madness says
Enjoy!!
Michelle says
This is my 2nd year growing Carolina Reaper Peppers - & I have some Trinidad Scorpions flowering now! Last year I candied & canned them with a mixture of habenero, dragon cayenne, and jalapeño - and the juice made some AMAZING marinades. going for only super hots this year for hot sauce. My son LOVES this & we can hardly wait for it to “cure” long enough to eat it! Great recipe & hold up well to the canning process
Michael Hultquist - Chili Pepper Madness says
Thanks, Michelle! Nice!
Shaun says
In the south we typically use apple vinegar for hotsauce and marinades. White vinegar is for home remedy mixtures and witchcraft.
Fred says
I made this today with the last of this year's Reapers, Scorpions (Maruga & Butch T), Ghosts, Habanero, and some Red Jalapenos. I grow them all from seed and had a bumper crop this year. I smoked the peppers using indirect heat on my charcoal Weber for about 30 minutes before adding them to the pot. I also added some lime juice and honey to the recipe. I didn't strain the sauce so it's a little thick but I like it that way. It tastes great today so I imagine it will taste even better in a couple of weeks. The smokiness really comes through with just a hint of sweet. The heat is pretty intense and lasts for a while.........great hot sauce recipe!! I can't wait to try your other pepper head recipes.
Michael Hultquist - Chili Pepper Madness says
Outstanding! Thanks, Fred!
Lucas says
Greeeeat idea. I've wanted to try roasting on the grill (indirect heat) as you mentioned. Can't wait for this years first crop to try this twist. Cheers.
Chuck says
Thanks so much for this recipe - making it now (and staying true to your directions). I'm going to toy with it the next few times with other things like carrots/honey/sugar etc. Thanks!
Michael Hultquist - Chili Pepper Madness says
Great, Chuck! Thanks! Let me know how it turns out for you.
Angela Hoschouer says
Love this recipe! A friend gave me alot of ghost peppers and scorpion peppers. I used about 10 of each and used fresno peppers to get to a pound (because while I love spicy...I wanted to actually be able to eat the sauce). The flavor is absolutely incredible and it is still crazy spicy! I just made it today and have already been eating it. I can't wait to see how the tastes after the flavors have time to meld. I couldn't use the peppers right when I got them so I froze them and just defrosted them before I roasted them. It worked perfect! Thanks for the awesome recipe. I will definitely make it again using different pepper combinations.
Michael Hultquist - Chili Pepper Madness says
Thanks, Angela! I appreciate it! Glad you enjoyed the recipe!
angela hoschouer says
One quick question...after sitting overnight my sauce has separated. I'm sure it will be fine once I shake it up....but is the separation normal? I completely strained mine so it is purely liquid.
Michael Hultquist - Chili Pepper Madness says
You'll notice more separation if you strain it, but yes, a quick shake takes care of that.
Jacob Wernicke says
So I took this recipe and your bhut jolokia hot sauce recipe and sort of combined them. Basically I roasted the ingredients of the other recipe instead of sauteing and added the basil and garlic of this recipe. The whole thing tasted like a super spicy tomato sauce. I like using it on anything Italian, southeast asian or real bland (like Mac and cheese) The red wine vinegar I think is overpowering for the other recipe, but goes great with the basil and garlic of this recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Jacob!
Mark says
Just made this for the first time,tried a different recipe from myself before thinking I will check online so defo doing this next,would like your take on mine as not sure am safe Haha,so boiled a cup and a half of vinegar,added 3 tsp of crushed garlic,half tsp of salt,half a lime,x3 dried scorpion pods,boiled for ten mins. Put it all in processor and added 14 baby tomatoes,one whole tomatoe,currently letting it cool but it is evil lol
Michael Hultquist - Chili Pepper Madness says
Sounds like you'd get some good heat and flavor there, Mark. I'd give it a go! Enjoy!
Bierolson says
Ok, I could only get my hands on 6 Scorpion peppers. I roasted them along with Mango, Garlic, Carrots , and Serrano peppers on the grill for 10- 15 minutes. Then slowly boiled them in 16oz of white vinegar . I Put them in the Blender, then a good mill. The sauce seems kinda thick. Is there a way to thin it?
Michael Hultquist - Chili Pepper Madness says
Bierolson, you can thin the sauce with either water, stock, or more vinegar. Another way is to simmer the sauce with some beer for a while. Extra flavor that way. Let me know what you wind up doing!
Mike says
Great recipe brother!
I only used a 1/4 lb of Reapers (all I had from my plant) and back filled the rest with Chilacas and it still came out wicked hot. Everyone who’s tried it is addicted. Even the girls at work were putting drops on the back of their hand and licking it off, then coming back by my desk for another drop every 20 minutes.
Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
That's awesome, Mike! Nice!
Ken says
Just made this using only Carolina reapers ended up with about 16 oz of the good stuff .... HOLY HELL THIS STUFF IS HOT ... I love super hot food but I really dont even know what to use this stuff for. Anyone have any suggestions?
Michael Hultquist - Chili Pepper Madness says
Ken, yes, it's about as hot as you can get. You can use a drop to heat up a whole pot of chili or a stew. Or, you can try to dilute it. Make a batch of sauce with nothing but sweet peppers (no heat) and mix them. Repeat until you've got a sauce you can enjoy. You might have a lot of sauce, though! Let me know what you wind up doing. Super curious.
Taylor Maddox says
I'm not crazy about superhot stuff, but I'm trying to be. How weak would I make this sauce if I used 50g reaper, and 400g jalapeno or Serrano level peppers?
Michael Hultquist - Chili Pepper Madness says
Taylor, it wouldn't be as hot with the jalapenos or serranos, but if you'r'e still using Reapers, you'll get a LOT of heat for sure. Let me know how it turns out for you.
John Kazimer says
Mike, I finished the sauce used a teaspoon of sugar in each batch. 2 lbs of Trinidad scorpion and Carolina reapers from my garden. OMG I have bought the hottest sauces I can find and after I tasted it I ate 3 pieces of bread and half a gallon of milk to try to cool it down but was insanely hot! Love it! Flavor is good heat is ridiculous I may try to add maybe some fruit juice (pineapple or cherry) next time to see how it is. Thank you for the recipe going to have some friends try it out! Lol I got four mason jars half filled out of two lbs of peppers that I started growing in June. Let you know after next round how it turns out with some tweaking.
Michael Hultquist - Chili Pepper Madness says
Awesome, John! Nice!
John Kazimer says
Mike, firing up the grill ( roasting outside) to make some sauce I grow my own peppers (Reapers & Trinidad scorpion) I’m going to mix them. I have fresh basil, fresh garlic, red wine vinegar and I was wondering about adding sugar how much should I add? Was going to do honey as I saw you recommended in an earlier post but I ran out. Also anything else you think would be a nice addition?
Michael Hultquist - Chili Pepper Madness says
Hey, John. I would only add a bit of sugar. Brown sugar would be interesting to try. With this recipe, I like to keep it more pure peppers, but you can easily use it as a base to play. Carrots would be a nice sweet element. The superhots REALLY take over, though. Let me know what you wind up doing!
Try grilling a peach or a pear and mix it in says
Try grilling a peach or a pear for your sugar I like using mangos myself
Michael Hultquist - Chili Pepper Madness says
Great!
John says
Mike, just went and got all my ingredients I grow my own peppers I have two full freezer storage bags of reapers & Trinidad Scorpions I’m going to use. I got red wine vinegar, fresh basil and was going to try to add some sugar for sweetness how much should I use? Is there anything else to add to the recipe that may enhance the flavor or is it better to just keep it simple? And do you prefer straining it or will the added seeds make it hotter? Lol not that it won’t be scorching already! Going to roast my peppers on the grill to keep the fumes outside. Going to start making in about an hour. Thanks
Michael Hultquist - Chili Pepper Madness says
John, I would just include a tablespoon of sugar or honey at the most, and there are a number of ingredients you can include to play with flavors you prefer. I sometimes strain to smooth it out, but not always. I hope you enjoy it!
Mikey says
Oof! That'sa spicy meat-a-ball!
I was actually doing pretty good until I started washing the bowls and stuff. It was like I set off a CS grenade in the sink. An hour later, I think I'm finally done coughing and sneezing. Wow.
Michael Hultquist - Chili Pepper Madness says
Yeah, it's a hot one for sure, Mikey!
Phil Koenig says
Just made this sauce with 1/2 lb of Bhut Jalokians and it is just what I was looking for! Tasty, lots of flavor and hot as hell!
One thing: After I had scraped all the sauce I could get off the blending container and put all the implements in the sink to wash the fumes that came off when the water hit it damn near choked me! Really hadn't expected that so just a word to the wise.
Michael Hultquist - Chili Pepper Madness says
Thanks, Phil. I'm glad you like it. Yes, often times there are the fumes that can get you. Best to work in a well ventilated room. Thanks for the reminder!
Jim Fluri says
I rinse all of the utensils and dishes in cold water first, not nearly as bad.
Michael Hultquist - Chili Pepper Madness says
Thanks, Jim!
Sue says
Do you store this in the fridge or pantry immediately after bottling?
Michael Hultquist - Chili Pepper Madness says
Sue, I store mine in the fridge. I feel it is safer that way, despite the acidity. Some people keep their hot sauces in their pantry.
Darlene says
I I do not have a scale. Approximately how many peppers is a pound?
Michael Hultquist - Chili Pepper Madness says
Darlene, the sizes vary with peppers, so weighing is best, but with most superhots, you'll use anywhere from 30-60 or even more if they're fairly small.
Tony says
Mike,
Going to try this recipe out today with some peppers out of the garden. Going to be using Trinidad Moruga Scorpion, Devil's Tongue, Reaper and Ghosts. I prefer grilling my peppers whole. My question is being that I am going to be using a couple of beastly peppers I have considered adding sugar to the recipe to give it a sweet kick. Any recommendations on whether I should brown or white sugar? As for vinegar which would help the flavor profile more. - I have white, champagne and apple cider that I can use. U look forward to hearing your thoughts.
Michael Hultquist - Chili Pepper Madness says
Great, Tony. Let me know how it turns out for you. If you're going to use sugar, I would use white sugar for this one over brown, or instead try honey. For the vinegar, I would use champagne vinegar, though either would work with this recipe. Looking forward to hearing how you like it.
Tony says
Hi Mike. Made the hot sauce and used light brown sugar and white vinegar since I couldn't get the page here to load and see your recommendation. It definitely has a good flavor profile with the sweet blending nicely with the heat. I have had a more than a few compliments on it from true heat lovers (and even lit up a few who thought they knew hot LMAO). Will definitely try your recommendation next batch.
Michael Hultquist - Chili Pepper Madness says
Thanks, Tony! I'm super happy you enjoyed it. It's definitely one of my favorites. Have a good one!
Elpidio Amayo says
Tony.
Instead of sugar' try molasses, and for a Mexican touch add mezcal or Tequila to the vinegar.
Cheers!
Angela J says
My son loves this sauce!! I dried all my pepper from last year. How can I translate dried peppers into what I need for this recipe? Thank you
Michael Hultquist - Chili Pepper Madness says
Thanks, Angela! You can easily rehydrate dried pods to make hot sauce. Here is a link to help you - How to Rehydrate Dried Chili Peppers.
John C says
Okay, so I used this recipe for my very first attempt ever at making hot sauce... I just didn't use super hot peppers. I used a mix of habaneros and sweet bells. I used an entire bulb of garlic, less basil, and just a titch of orange blossom honey... maybe a tablespoon at most. Ran it through a food mill at the end... OMG it's absolutely amazing! This technique is the bomb! I'll be doing it again with different peppers, and eventually with the superhots I'm sure. I have a buddy who has a bunch of them... but yeah, thank you for the recipe! I wish I could post a pic! 🙂
Michael Hultquist - Chili Pepper Madness says
Awesome, John! Truly, you can make any hot sauce with this technique, as you've proved! Thanks for shouting out. Wish I could taste your hot sauce!
Daniel says
Has anyone ever tried smoking these chillies like a Chipotle because I love the smokiness of Chipotle sauces but they are not as hot usually being made of jalepeno.. also what kind of protection do you use when making these insane hot sauces? I'm kinda scared to cook up any of these concoctions in my home..
Michael Hultquist - Chili Pepper Madness says
Daniel, yes, I have smoked superhot peppers. I then ground them into a powder for some smoked chili powder seasoning. Works great! For protection, wear rubber gloves. That will keep the oils from touching your skin. You can wear eye protection if you're worried about getting anything in your eyes. Also, open a window and have good ventilation to let the fumes dissipate. You can also cook outside if possible. Let me know if this helps. Here are some links to help you:
10 Tips for Cooking With Superhot Chili Peppers.
How to Smoke Chili Peppers.
Ma Gora says
Great Recipe ....
What would the shelf life be.
Michael Hultquist - Chili Pepper Madness says
Thanks, Ma. This will easily last a year in the refrigerator. If you're concerned, check to ph to get it below 4.0, preferably 3.5, by adjusting the amount of vinegar. Enjoy!
Rico Fielder says
I have 64 plants almost tall enough to be transferred outdoors. T scorpions, bhut, Carolina Reapers, chocolate scotch, habanero, and ghost this year. Should be a good season for peppers in Mississippi.
Mike Hultquist | Chili Pepper Madness says
I would say a GREAT season! Good luck!
gage russel orvis says
Im making an insanity sauce, do you think this recipe will make a good hot sauce?
Ingredients
8 stemmed dried ghost peppers
8 stemmed dried ghost peppers
5 stemmed carolina reapers
½ tablespoons extra-virgin olive oil
2 teaspoons garlic
6 trinidad moruga scorpion peppers stemmed
3/4 cup tomatoes
3 teaspoon lime
1 teaspoons salt
3 tablespoons red wine vinegar
1/2 cup diced cilantro
5 stemmed carolina reapers
½ tablespoons extra-virgin olive oil
2 teaspoons garlic
6 trinidad moruga scorpion peppers stemmed
3/4 cup tomatoes
3 teaspoon lime
1 teaspoons salt
3 tablespoons red wine vinegar
1/2 cup diced cilantro
REPLY: Gage, sounds good to me! -- Mike from Chili Pepper Madness.
Bd247 says
OK here we go, made this with(using metric measurements),
Round one:
170g trinidad scorpion, 110g scotch bonnets, 60g 7 pod(brain strain) ,40g carolina reaper, 60g cayenne, 60g birds eyes, + garlic salt ,vinegar , basil as per recipe.. = 15-15.5 /10 ,super hot but tasty almost borderline uneatable(undiluted), ticks the 3 boxes( numb lips ,throat burn + head sweat!!) .
Round 2:(under construction) I try for 500g of scorpions, 300g reapers , 400g 7 pods:) we'll see!!!
REPLY: Awesome! Keep me posted! -- Mike from Chili Pepper Madness.
Sean McGrath says
I just harvested a bunch of my Chocolate Trinidad Moruga Scorpions (grown in New Zealand) and made one bottle (I halved your recipe). I just stupidly did a taste test (tip of a teaspoon) with no food. These little beasts are displayed in all their dangerous glory in a small bottle of death. This is moronically hot! I would call this sauce a chemical weapon. Many thanks! (FB post with photos in link)
https://www.facebook.com/sean.mcgrath/posts/10155151853971105
REPLY: Nice! Yes, quite hot!!! -- Mike from Chili Pepper Madness.
John D says
A friend gave me a jar of 5 pickled Reapers which I want to try on this recipe. I can fill out the weight with some dried Habaneros from my garden. My question is, do I need to make any adjustments because the reapers are pickled?
REPLY: John, you can rehydrate the habaneros to fill out the recipe, yes. I'm not sure if you'll get a flavor change starting with pickled reapers, but the recipe will work. I think it will be good. Let me know how it turns out. -- Mike from Chili Pepper Madness.
gage russel orvis says
I have always wanted to commercially sell hot sauce do you have any advice for me?
REPLY: Gage, I plan on writing either a book or a large blog post about this subject, but the main thing is making sure you have a great recipe, a good production facility that follows all FDA safety rules, good bottling and distribution, and a sales plan. Generic, I know, but contact some of the big names out there and see what they've done to get going. -- Mike from Chili Pepper Madness.
Colin Armstrong says
does a sauce prepared this way need to be refrigerated?
REPLY: Colin, it really depends on the final acidity, which should be below 4.0, though I prefer to refrigerate my hot sauces regardless. -- Mike from Chili Pepper Madness.
William says
just made this one with Carolina Reapers and morgua scorpions i love the heat but it's definitely not for the weak or the scared
Johnny says
Just picked 6gal of reapers and 5gal of habanio I plan to put them in my smoker for a few hours. Last year I did ghost peppers I removed all the seeds . Do you remove the seeds or not ? I have basil so I will pick some to try.
REPLY: Johnny, I usually don't remove the seeds, but you can if you'd like. -- Mike from Chili Pepper Madness.
Ben says
Do you think cooking/charring the peppers on the grill would be a good idea? Or perhaps even boiling the peppers.
REPLY: Ben, absolutely. I do this all the time and love charred peppers. You can easily peel them this way if you'd like. You can also boil them and process them, or process them simmer. Many methods. -- Mike from Chili Pepper Madness.
Erica in NYC says
Lovin' it! I used reapers and t-scorpions, no straining. Reapers have a nice taste. I tried it with ghost peppers, but did not like it as much.
Jamie says
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!
Dan says
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.
Kaito says
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. Thereapers will still add PLENTY of heat. Otherwise, you really won't make much sauce with only 2 reapers. -- Mike from Chili Pepper Madness.
Michael says
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.
Alex McVay says
I have made a sauce like this, but instead of the oven i use the grill with a little apple wood.
Mike Rumley says
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.
ajacobs3 says
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.
Jason L says
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 punchof flavor and helps preserve it a bit longer. I can't wait for my Reapers to ripen, thanks 🙂
Horácio says
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 😀 They all seem like vinaigrette to me now 🙂
REPLY: Horacio, that's awesome! -- Mike from Chili Pepper Madness.
Jay says
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
Mitch says
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.
Barry Moon says
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.
DAniel Lehman says
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.
Jess says
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 : )
carol says
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.
Ronald says
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.
Jon Hendrickson says
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: https://www.chilipeppermadness.com/resources/chili-seeds - Mike from Chili Pepper Madness.
Kris says
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 linksin some of the hot sauce pages where you can find them. Thanks! -- Mike from Chili Pepper Madness.
Kristin says
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!
Thomas says
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 likedit! -- Mike from Chili Pepper Madness.
Brooks says
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.
Juraspark says
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.
Ryan says
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.
matt says
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.
Thomas says
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.
Mike says
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.
Susan says
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.
betsy says
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!
Pete Rodrick says
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.
Andy says
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.
Daphnenetely says
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.
Lois hough says
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.