This homemade Carolina Reaper hot sauce recipe is incredibly hot, made with roasted Carolina Reaper peppers, the hottest peppers in the world, garlic, and onion. If you love your hot sauce “hot”, it doesn’t get any hotter!
Carolina Reaper Hot Sauce Recipe
This is for you, my true chilihead friends. I know you love your hot sauce HOT, and it really doesn't get much hotter. I'm sure you have your own collection of artisan Carolina Reaper hot sauces in your stash, and there are a lot of great ones out there for sure.
I've tried so many and enjoyed a lot of them
But like anything, it's fun to make hot sauces on your own, like this one - my Homemade Carolina Reaper Hot Sauce. Yes!
This hot sauce is made exclusively with Carolina Reaper Peppers, one of the hottest pepper in the world, according to the Guinness world records. Yes, there are many other superhot peppers out there in the world and I have cooked with many of them.
Some of them can match the heat of the reaper pepper when comparing pod for pod, and some even seem hotter, but this pepper has achieved the peak heat of 2.2 Million Scoville Heat Units. That is incredibly hot!
If you'd like a comparison, consider it next to a typical jalapeno pepper, which averages about 5,000 Scoville Heat Units, and you'll find that the hottest Carolina Reaper is up to 440 times hotter. Or consider the ghost pepper, which you know is very hot. It reaches around 1 Million SHU, making the hottest reaper over twice as hot.
Talk about heat.
The Carolina Reaper is more comparable to other superhots like the Trinidad Moruga Scorpion Pepper or the Trinidad Scorpion Butch T.
Here's a little information about the Carolina Reaper.
About the Carolina Reaper
The Smokin’ Ed's Carolina Reaper® is currently the hottest pepper in the world. It is was developed by a grower named Ed Currie by crossing a Pakistani Naga with a Red Habanero type from St Vincents Island in the West Indies.
It was bred in South Carolina and tested at over 2.2 Million Scoville Heat Units (with an average of 1,641,000 SHU) by Winthrop University. It is also called HP22B pepper. As of 2013 it was over 7 generations old.
Despite the heat, which some people love, it is surprisingly fruity with a touch of sweet. It makes an excellent hot sauce.
Learn more about the Carolina Reaper here, including flavor profile, heat levels, and much more.
Let's talk about how to make Carolina Reaper hot sauce, shall we?
Homemade Carolina Reaper Hot Sauce Recipe
- First, heat your oven to 400 degrees. Set 8 ounces of Carolina Reaper peppers, 1 head of garlic (top slices off) and halved onion on a baking sheet. Bake them for 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. You may want to turn on the oven fan and open some windows. See my safety notes below.
- Add the peppers and onion to a food processor. Squeeze garlic out of their skins and into the food processor they go.
- Add in the vinegar and salt. Process until you get a chunky mixture. Watch out for the fumes!
- Add in a half cup of water and process again until the sauce starts to smooth out. Check it for thickness. If you’d like a thinner sauce, add in a bit more water a little at a time, processing, until you reach your desired consistency.
- If desired, you can strain the sauce to smooth it out, or use it as-is. If you do strain it, you can discard the pulp or dehydrate it to make a superhot seasoning powder.
- Pour into sterilized bottles and enjoy. The longer you let it sit, the more the flavors will meld.
That's it, my friends! This is pretty much the hottest sauce around. It will truly bring on the heat! Go for it, you crazy chilihead, you! I know you love cooking with hot peppers.
Safety Tips for Working with Carolina Reaper Peppers & Other Superhots
- Wear Gloves. Chili peppers, and superhots in particular, contain oils that can cause burning sensations on your skin if you touch them directly, particularly when you chop them or cut them open. It is best to wear gloves when working with them. Try not to touch other parts of your skin, like your face or elsewhere. If you do, see my page on How to Stop the Chili Pepper Burn.
- Avoid the Fumes. You're most likely cooking indoors in your kitchen, so beware of the fumes. These peppers give off fumes that can make it difficult to breath, a bit like pepper spray wafting into the air. Open up as many windows as you can, and use a fan to combat the fumes. Try baking the peppers outside, on your grill, for example, if possible.
See my page for further tips on Cooking with Superhot Chili Peppers.
Recipe Tips & Notes
- Cooking Method. I decided to roast my Carolina Reapers along with onion and a lot of garlic, but there are different ways to make this hot sauce. Alternative methods include chopping them and cooking them in a pan, boiling them and processing them, or processing them raw with other ingredients then cooking the resulting puree. You can also ferment the peppers to make hot sauce.
- Other Ingredients. I kept this rather simple with few ingredients in order to focus on the flavor and heat of the Carolina Reapers. Consider this a basic starter sauce. Feel free to incorporate other ingredients to your preference that you feel will compliment the flavors. Some ideas include fresh or dried herbs, ginger, cumin, chili powders, fruit like mango or habanero, or perhaps a citrus like lime juice or lemon juice. Try it with roasted carrots. You'll be surprised at the resulting body and mild sweetness.
- Vinegar. I've made this and recipes like it with a variety of different vinegars. It just depends on your flavor preference. Just make sure it is a good quality vinegar you enjoy. Using cheap vinegar will result in a cheap sauce. I often use white vinegar that is distilled, but I also enjoy apple cider vinegar for the extra tanginess and touch of sweet.
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get about other hot sauces:
How long will my Carolina Reaper Hot sauce keep?
This hot sauce 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 3.5 or so, to account for errors.
This particular sauce measured 4.3 pH for me, so if you'd like it to last even longer, add more vinegar or a citrus (such as lemon juice or lime juice) to lower the pH. Sauces made with fermented chili peppers will last even longer.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Where'd You Get those Hot Sauce Bottles?
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 (woozy bottles) that most hot sauce makers use, here's another link: Hot Sauce Bottles (Woozy Bottles), 5 Oz - 24 Pack.
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures. Also, I would lower the pH to 3.5 if you're running them through a water bath.
What should I do with hot sauce?
Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. I hope you find it helpful!
Try Some of My Other Popular Carolina Reaper Recipes
- The Hottest Damn Hot Sauce I Ever Made (made with Carolina Reapers and other superhots)
- 5-Alarm Superhot Chicken Wings
- Reaper Chips (superhot tortilla chips)
Try Some of My Other Popular Hot Sauce Recipes
Got any questions? Ask away! I’m happy to help. 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.
Carolina Reaper Hot Sauce Recipe
Ingredients
- 8 ounces Carolina Reaper peppers stems removed - NOTE: go by weight, not size. This was about 20 pods for me, but mine were small this year
- 1 large bulb of garlic top sliced open to expose most of the garlic
- 1 medium white onion sliced in half
- 3 tablespoons good quality vinegar distilled white, champagne or apple cider vinegar for more tangy
- ½ teaspoon salt or more to taste
- 1 cup of water or more, as desired
Instructions
- Heat your oven to 400 degrees. Set the Carolina Reaper peppers, garlic and onion 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.
- Add the peppers and onion to a food processor. Squeeze garlic out of their skins and into the food processor they go.
- Add in the vinegar and salt. Process until you get a chunky mixture. Watch out for the fumes!
- Add in a half cup of water and process again until the sauce starts to smooth out. Check it for thickness. If you’d like a thinner sauce, add in a bit more water a little at a time, processing, until you reach your desired consistency.
- If desired, you can strain the sauce to smooth it out, or use it as-is. If you do strain it, you can discard the pulp or dehydrate it to make a superhot seasoning powder.
- Pour into sterilized bottles and enjoy. The longer you let it sit, the more the flavors will meld.
Video
Notes
Nutrition Information
Michael D says
My C Reapers suffered heat stroke in our 2023 Texas summer; they grew well, and flowered well, but flowers dropped and no peppers developed. Followed recipe with standard Habaneros and the sauce came out good. Tasty, just not C Reaper hot. I am happy and will attempt a new crop next year
Mike Hultquist says
Thanks, Michael! Sorry to hear about the crop this year.
Terry Smith says
This stuff with blow the butthole out of a skunk!! perfect
Jacob Blanchard says
What do you mean by "process for longer storage"
Mike Hultquist says
Typically boiling in a water bath. I have further information here with links to more: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Howard Voris says
I got a bottle of your reaper hot sauce last week via ebay, UK. wow. it is good. Real good. You don't need much of it. Hot. Very Hot. But not just hot, it's got really great flavour. I use it in curries. I'd recommend it to anyone. They won't be disappointed. Thanks.
Mike Hultquist says
Glad you enjoyed it, Howard. Did you make the recipe? Or bought it from a seller on eBay?
Bob F. says
This recipe is really amazing. I personally used it as a base recipe. Instead of roasting in the oven I roasted everything on a kettle grill using two thirds chimney of hardwood lump charcoal with two chunks of apple and two chunks of pecan (for a little smokey flavor) for 40 minutes. I also added five sweet peppers and two carrots. Then a few spices during the food processor step. After which I poured everything into the Nutribullet to process into a smooth sauce, so no need for straining, though I did have to add a half of a cup extra of water and two more Tbs of vinegar. It turned out great. Flavor and heat is what I strive for. Thank you so much for sharing this recipe.
Mike Hultquist says
Awesome, Bob! I love it!
Eric says
Any thoughts on using beer in a sauce rather than water? maybe a 50/50 mix?
Mike Hultquist says
Eric, I use beer when making soups and stews sometimes, though I've never used it to make a hot sauce. I have used liquor - rum, tequila, bourbon, whiskey. I'm curious how it turns out if you try it.
Sally says
How long will this hot sauce remain shelf stable?
Mike Hultquist says
This will typically last a year in the refrigerator, or 6 months out.
Karl says
hey just tried to make the sauce but with a twist. if you want to try it here is what I did.
8oz mix of Carolina reaper, brain stains and scotch bonit
one whole white onion
one whole garlic
3tbs of apple sider vinegar
1/2 tsp of salt
2 full lime juice
2 full kiwi
have fun I love it.
Mike Hultquist says
I like the kiwi twist! Nice touch!
Marisa says
Another question! I made it and it looks and smells amazing. But idk if I properly mason jarred it. Does the whole water bath boiling have to be done if it’s sterilized ?
Mike Hultquist says
Marisa, you don't have to water bath process this unless you want to keep it stored in a pantry for a very long time without opening it. If you're going to start using it, you can still keep out of the fridge, though it lasts longer kept in the fridge. See: https://www.chilipeppermadness.com/frequently-asked-questions/refrigerating-hot-sauce/
BRAD GOLDSMITH says
super easy to make.taste great.
Mike Hultquist says
Thanks, Brad!
Marisa says
Am I able to can in a mason jar? Or will the recipe be disturbed?
Mike Hultquist says
You should be able to, Marisa, yes.
Evan says
Hi Mike! I have some reapers coming out of the garden at different rates so I have been freezing them as I pick them. Can I thaw them out and still roast them? Also do you have any tips for roasting on a gas grill? Can’t wait to try this sauce!
Mike Hultquist says
Evan, absolutely. They may steam a little, though, as they roast after thawing. On the grill, you can set them on a baking sheet over indirect heat and let them roast. Let me know how it turns out for you. Enjoy!
Carl says
Mike,
How would this recipe taste if using, Carolina reaper, ghost, Serrano and habanero peppers?
What are your thoughts on using all four to make the hot sauce?
I have been making hot pepper spice for years now, I usually have 4 different pepper plants I grow, Habanero, Ghost, Serrano (sometimes Jalapeno) and Carolina Reaper. When the peppers are ripe I collect them until I have enough. I slice them in half just like you do but I put them in my dehydrator for 10-14 hours until they a like a potato chip, then I grind them up in a coffee grinder. It makes quite a tasty spice that last for over a year or until it's gone. It works good on anything you want to add a little zing to.
I tried making a sauce last year but for me the recipe called for to much vinegar and that's all I could taste was the vinegar.
Mike Hultquist says
Carl, I greatly enjoy mixing different peppers for hot sauce making. It's great. You can typically cut back on the vinegar for thicker sauces.