This Superhot Sizzling Sauce Recipe is made with a wide range of superhot chili peppers together with carolina reapers, 7-pot peppers and scorpion peppers. It is extraordinarily scorching and never for the faint of coronary heart. For true chiliheads solely!
Superhot Sizzling Sauce Recipe
OK, my buddies. It is time to reveal one of many hottest scorching sauces I’ve ever made in my very own kitchen. Sure, it is do-it-yourself and it is loopy scorching. Loopy scorching in a superb type of method, the way in which solely a critical chilihead can get pleasure from. This would possibly simply be the most popular scorching sauce on the earth that you may make proper at dwelling!
I develop a wide selection of chili peppers yearly. I really like a variety of warmth and flavors, from flavorful candy peppers all the way in which as much as superhots with their unimaginable warmth.
I take advantage of them in so some ways, and one in all my favorites it making do-it-yourself scorching sauce. I do get pleasure from milder sauces that target taste over warmth, however from time to time, I would like some significantly warmth in my scorching sauce. That is when this scorching sauce is available in – a scorching sauce constructed from superhot chili peppers.
Superhot Sizzling Sauce Elements
- Superhot Chili Peppers – Use reapers, scorpions, 7 pots – use your favourite varieties – stems eliminated – use a combination! Something over 1 Tens of millions Scovilles, child!
- Garlic
- Basil Leaves
- Vinegar
- Salt
Sizzling to Make Superhot Sizzling Sauce
Roast the peppers. Warmth an oven to 400°F. Set the superhot chili peppers and garlic on a baking sheet and bake them about 15-20 minutes, or till the skins barely char. Control these. You do not need them to burn, and be careful for any fumes.
NOTE: Alternatively, do that in your grill outdoors.
Course of the substances. Add peppers to a meals processor. Squeeze garlic out of their skins and into the meals processor they go. Add basil leaves and course of.
Vinegar. Whereas processing, add in vinegar till it’s properly pureed. Be careful for the fumes!
Salt and pressure, if desired. Add salt and stir. Push the sauce by means of a strainer or use a meals mill to essentially pressure it, if desired. Alter with extra vinegar or water to your required consistency.
NOTE: I do not all the time pressure. It actually is dependent upon how thick you need your scorching sauce.
Bottle it up. Pour into bottles and luxuriate in. Give to your folks! The longer you let it sit, the extra the flavors will meld.
Recipe Suggestions & Notes
- Defend your self from fumes. Other than the plain warmth you’ll obtain with this sauce, you have to additionally watch out for fumes within the kitchen. Make this sauce in a effectively ventilated room. Open the home windows in the event you can. Pepper fumes may be tough, particularly with superhots. Think about a masks and/or goggle to guard your eyes.
- Additionally, put on gloves. I cook dinner with superhots on a regular basis and the oils often don’t trouble my pores and skin, however when cooking with a big quantity, chopping them open, dealing with them, you’re going to get some in your pores and skin. It might burn, but when not, it might probably nonetheless burn different components of your physique that you simply contact.
- Let it sit. As soon as you have made the new sauce, jar or bottle it and let it sit every week or two for the flavors to really meld, although you possibly can eat it immediately if you would like.
How scorching is that this superhot sauce?
With superhots, you possibly can count on a variety of warmth, although the vast majority of them begin at over 1 Million SHU. Some will method or surpass 2 Million SHU, which is considerably insane, however once more, these are ranges so you possibly can sometimes count on your pepper warmth to fall within the center someplace.
The warmth is dependent upon many components, similar to soil and rising situations of the actual peppers. Properly, my peppers will need to have been grown below some excellent situations, as a result of they had been HOT. I did not need them to go to waste, so I turned the vast majority of them right into a scorching sauce that I nonetheless have at this time.
This can be a Louisiana fashion scorching sauce with just a few extras added in for taste. A Louisiana fashion scorching sauce consists of peppers and vinegar, and so they’re extraordinarily in style.
With good purpose. This superhot model brings within the number of superhots and provides in roasted garlic and basil. That is it, with a little bit of salt. You possibly can count on variable outcomes relying on the chili peppers you select to work with.
To push for the highest finish of the dimensions, use solely Reapers or 7-Pot Mind Strains if you may get them. Pure Scorpions can be loopy killer scorching. Or differ it up like I did. It’s also possible to make this with roasted jalapenos, or just about any pepper you like.
Select your peppers with love. That’s all the time a superb place to begin.
Storage
It ought to preserve just a few months simply within the fridge, and even longer. It is all in regards to the acidity. To be technical, goal stage ph for shelf secure meals is beneath 4.6 ph, however ought to most likely be decrease for dwelling cooks, round 4.0 or so, to account for errors.
I’ve not measured the ph of this sauce, however I will not have it round very lengthy anyway. If you happen to’re involved, add extra vinegar to decrease the ph.
The perfect ph meters that I like to recommend are from Thermoworks. Get your self a ph meter from Thermoworks at this time. I’m a cheerful affiliate.
See my submit on “Does Sizzling Sauce Have to be Refrigerated?”
Take pleasure in Extra Sizzling Sauce Recipes
If you happen to get pleasure from this recipe, I hope you may depart a remark with some STARS. Additionally, please share it on social media. Do not forget to tag us at #ChiliPepperMadness. I will make sure you share! Thanks! — Mike H.
Superhot Sizzling Sauce Recipe (The Hottest Sizzling Sauce I Ever Made)
A do-it-yourself scorching sauce recipe made with a wide range of superhot chili peppers, together with Carolina Reapers, 7-Pot peppers and Scorpion peppers. Extraordinarily scorching! Not for the faint of coronary heart. For true chiliheads solely.
Servings: 90 tsp
Faucet or hover to scale
Depart a Evaluate
Elements
- 1 pound superhot chili peppers (reapers, scorpions, 7 pots – use your favourite varieties) stems eliminated – use a combination! Something over 1 Tens of millions Scovilles, child!
- 4 cloves garlic
- 12 massive basil leaves
- 1 cup vinegar + extra as wanted
- 1 teaspoon salt
Directions
-
Warmth an oven to 400 levels. Set the superhot chili peppers and garlic on a baking sheet and bake them about 15-20 minutes, or till the skins barely char. Control these. You do not need them to burn, and be careful for any fumes. Alternatively, do that in your grill outdoors.
-
Add peppers to a meals processor. Squeeze garlic out of their skins and into the meals processor they go.
-
Add basil leaves and course of.
-
Whereas processing, add in vinegar till it’s properly pureed. Be careful for the fumes!
-
Add salt and stir. Push the sauce by means of a strainer or use a meals mill to essentially pressure it, if desired. Alter with extra vinegar or water to your required consistency.
-
Pour into bottles and luxuriate in. Give to your folks! The longer you let it sit, the extra the flavors will meld.
Video
Notes
This made a few bottles for me. This can be a KILLER HOT HOT sauce. So good!
Vitamin Data
Energy: 15kcal
NOTE: This recipe was up to date on 11/26/21 to incorporate new data, images and video. It was initially revealed on 11/20/15.
