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The Hottest Damn Hot Sauce I Ever Made - A Louisiana Style Superhot Hot Sauce Recipe
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4.98 from 34 votes

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

A homemade hot sauce recipe made with a variety of superhots, including the Carolina Reaper, 7-Pots and Scorpion peppers. Very hot!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: hot sauce
Cuisine: American
Keyword: hot sauce, reaper, sauce, superhot
Servings: 90 tsp
Calories: 15kcal

Ingredients

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

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.
  • 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.
  • Pour into sterilized bottles and enjoy. Give to your friends! The longer you let it sit, the more the flavors will meld.

Notes

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

Nutrition

Calories: 15kcal