Here’s a robust Carolina Reaper hot sauce recipe that balances raw heat with flavor—plus tips & a few variations to experiment with.
Basic Roasted Carolina Reaper Hot Sauce
Ingredients (yields ~1 cup):
8 oz fresh Carolina Reaper peppers (about 20 pods) (chilichili.net)
1 head garlic, top sliced
½ medium white or Vidalia onion, halved (chilichili.net)
3 Tbsp vinegar (white, apple cider, or champagne) (chilichili.net)
½ tsp salt (adjust to taste) (chilichili.net)
¾–1 cup water (more for thinner consistency) (knifeandpaddle.com)
Instructions:
Preheat oven or grill to 400 °F. Arrange peppers (stemmed), garlic (cut-side up), and onion on a sheet. Roast 15–20 min or until slightly charred — vent well to avoid palate-searing fumes (chilichili.net).
Transfer everything (peppers, garlic pulp squeezed from skins, and onion) to a blender or food processor.
Add vinegar, salt, and ½ cup water. Blend until smooth.
Adjust thickness with water, then taste and tweak seasoning.
Strain if desired, pour into sterilized bottles, refrigerate. Flavor will meld over time; lasts ~3–6 months (cookingtoentertain.com, chilichili.net).
Garlicky Variant (Reddit Favorite)
One spicy Redditor shares this potent twist: (reddit.com)
“71 g Carolina reaper peppers… 155 g garlic (4 heads, roasted)… ¼ cup water, ¼ cup apple cider vinegar, juice of one lime, 2 tsp ground mustard, ½ tsp chili powder, ½ tsp kosher salt, ¼ cup canola oil… emulsify the oil in slowly”
This yields a smoother, richer sauce thanks to the oil—and ramps up the garlic intensity.
️ Tips & Variations
Flavor boosters: Paprika or smoked paprika (~1 tsp), onion powder, or herbs (basil, cilantro) (reddit.com)
Fruit twist: Add roasted carrots, strawberries, or mango for sweetness and depth (thespicepeople.com.au)
Fermented edge: Ferment peppers for 7–14 days before blending, then add vinegar—adds complexity and preserves longer
Safety first: Use gloves, ventilate kitchen well, and don’t touch your face—it’s not just hot, it can sting your eyes for hours (reddit.com)
Quick Recipe Summary
| Step | Ingredients | Notes |
|---|---|---|
| Roast | 8 oz Reaper, 1 garlic head, ½ onion | Char until skins blacken |
| Blend | + 3 Tbsp vinegar, salt, ½ cup water | Adjust thickness |
| Optional | + oil, lime, mustard, fruit or herbs | Customize heat/flavor |
| Bottle | Strain or leave texture | Refrigerate, lasts months |
