Warning: This hot sauce isn't for beginners in the hot sauce realm. It's crafted with the world's spiciest pepper, the Carolina Reaper. It serves as an exceptional foundation for sauce recipes or, if you're up for the challenge, can turn an ordinary hot wing into an incredibly fiery delight after a dip.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
1 fresh garlic bulb
2 Carolina Reaper peppers
1 tbsp table salt
2 tbsp sugar
1 tbsp Worcestershire sauce
1 tbsp mustard
2 tbsp red wine vinegar
- Fire up your grill and set it for indirect heat with roasting temperatures of 160°C or 320°F.
- Remove the stocks from 6 tomatoes and carve in a small x on the bottom.
- Remove the top of a whole bulb of fresh garlic.
- Place the tomatoes , whole bulb of garlic and 2 Carolina reaper peppers on the grill grate and let the smoke for around 15/20 minutes.
- Once slightly grilled and smoked, remove the stems from the tomatoes by cutting them out with a knife and put them in a blender.
- Take out the individual cloves of garlic out of the bulb and add them to the blender.
- carefully pull out the stock of the Carolina reapers and leave the seeds in and add it to the blender as well.
- Add 1 tbsp of table salt, 2 tbsp of sugar, 1 tbsp of Worcestershire sauce, 1 tbsp of mustard and 2 tbsp of red wine vinegar to the blender.
- Grind everything up into a smooth puree.
- Grab a tablespoon and perform a taste test but be careful. This is very spicy and potent.
- Store it in a container until usage or use it for a base of a sauce recipe.
- Store the sauce in airtight glass containers and put them in a deep pan. Add water to it and bring it to a boil. Let it cool down and you can save your sauce up to 2 months.