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.
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!