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

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

A homemade hot sauce recipe made with a variety of superhots, including the Carolina Reaper, 7-Pots and Scorpion peppers. Very hot!
Course hot sauce
Cuisine American
Keyword hot sauce, reaper, sauce, superhot
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 90 tsp
Calories 15 kcal

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

  1. Heat an oven to 400 degrees. Set the superhot chili peppers and garlic on a baking sheet and bake them about 15-20 minutes, or until the skins slightly char. Keep an eye on these. You don't want them to burn, and watch out for any fumes.
  2. Add peppers to a food processor. Squeeze garlic out of their skins and into the food processor they go.
  3. Add basil leaves and process.
  4. While processing, add in vinegar until it is nicely pureed. Watch out for the fumes!
  5. Add salt and stir. Push the sauce through a strainer or use a food mill to really strain it.
  6. Pour into sterilized bottles and enjoy. Give to your friends! The longer you let it sit, the more the flavors will meld.

Recipe Notes

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

Nutrition Facts
The Hottest Damn Hot Sauce I Ever Made - A Louisiana Style Superhot Hot Sauce Recipe
Amount Per Serving
Calories 15
* Percent Daily Values are based on a 2000 calorie diet.