Karen’s Reaper Hot Sauce

Updated at: Sun, 08 Sep 2024 12:33:28 GMT

Step 1

Preheat your oven to 450 degrees.

Step 2

Pit and quarter peach, place on a rimmed baking sheet along side the onion and roast for 25 minutes. Add garlic cloves in the final ten minutes of roasting.

Step 3

Remove the peach, onion, and garlic from the oven and set the broiler to high. Place the Carolina Reapers on the baking sheet and set on the top rack, directly under the broiler, and broil peppers until beginning to char.

Step 4

Stir together apple cider vinegar, red wine vinegar, tomato paste, smoked paprika, and ground black pepper in a saucepan. When all vegetables and fruit are done roasting add them to the saucepan and gently simmer everything for 10 minutes (or longer) to ensure all of the vegetables have fully softened from cooking.

Step 5

Transfer the hot sauce mixture to your blender, allow to cool roughly 15 minutes (adding a handful of ice cubes helps), and carefully puree everything together until the sauce is smooth and thin. Add water (omit if you’ve added the ice to cool mixture), if needed, to thin it into a pourable consistency then return the mixture to your saucepan and heat it to almost a simmer.

Step 6

When the hot sauce is heated above 180 degrees, ladle the sauce into sterilized glass bottles, seal them shut with clean caps, and stand them upside down for five minutes to sanitize the caps.

Step 7

Note: Carolina reaper peppers sit on the Scoville scale at 1.6 million, make them one of the hottest peppers out there (Pepper X anyone?). It is recommended to use gloves when handling them to avoid direct contact with the oils. Tongs are also helpful.

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