Carolina Reaper hotsauce?
I like spicy so this year I bought a $5 Reaper plant at my local garden center. I’ve never tried a Reaper before and typical Ghost Pepper sauce is about as hot as I can handle. The plant ended up producing like 20-30 peppers. My wife made a big jar of pickles and added 1/2 a Reaper and they were the best pickles I’ve ever had. The pickles were spicy but not overbearing and the flavor was fantastic. Thinking the spice must have reached equilibrium with the pickles, I ate the pickled reaper. It was f*cking hot. I thought I was going to vomit 🤮. However, the actual flavor was appealing. I have a bunch of reapers drying in my pantry waiting to be used.
My question is, how can I make a Reaper hot sauce that is bearable?
Also, what to do with 20 dried Reapers?
by Bakhtiian
2 Comments
Use bell pepper as a filler.
I did 4 different hot sauces this year with my pepper plant.
6-8 hot peppers, 2 cans of fire roasted tomatoes, tomatoes from my garden (3-4 maybe) an onion, two heads of garlic, and 16-20 oz of vinegar. Salt, pepper, turmic. Simmer then blend. Found a secret aardvark
Copy cat recipe.
10 hot peppers, twin cans of pineapple with juice, frozen bag of mango, bag of baby carrots, three orange bell peppers, onion, 3 heads of garlic. 2 cups of vinegar. Salt & pepper. Simmer and blend
Smoky spicy BBQ sauce. 15 jalapeños smoked. Onion, 3 heads for garlic 6-8 hot peppers. Big bottle of ketchup, 1/4 cup of brown sugar, 1/8 cup of yellow mustard, Worchester sauce, apple cider vinegar (use this to get the consistency you want). Simmer and blend. Spices are what you read off bbq sauce bottle. Forget what I added.
Copy cat torchbearers garlic reaper. 3-4 pounds of pealed garlic. Put in sauce pan with oil to cover the garlic cloves. I used vegetable oil. You are making garlic confit by heating oil till the garlic is soft and golden brown. Maybe medium to low. Left over hot peppers (I had like 25-30 left) put in blinder with all garlic but not the oil yet. 1/3 cup vinegar. Make sure you save the oil. Start blending peppers and garlic and while the blender is slowly stream oil in until sauce looks creamy. You most likely won’t use all the oil. I am sure I added s&p. Maybe some onion powder can’t remember. This sauce is stupid hot.