Join Waitlist We will inform you when the product arrives in stock. Just leave your valid email address below.
Email We won't share your address with anybody else.

Strawberry Reaper Hot Sauce

February 7, 2015

Directions

1Put on some latex gloves and open the windows.

2Stem the peppers and cut them lengthwise. Remove the seeds.

3To release more flavor roast the peppers in a skillet on medium high heat and press on them with a spatula. (about 20 seconds)

4If using dried Carolina Reaper Peppers - reconstitute the peppers by bring a pot of water (about 1/2 cup) to a boil and add the peppers. Boil for a few minutes then reduce the heat, cover and simmer for 5 minutes. Save the water for later.

5Add ALL the ingredients in a blender and blend until smooth.

6Pour the mixture back into the pot with the peppery water.

7Bring to a boil then cover and simmer for 20 minutes.

8Pour boiling sauce into 5 oz. sauce bottles.

Ingredients

6-8 Carolina Reaper pods (dried or fresh)

2 dried smoked Serrano pepper pods (or JalapeƱo)

2 lbs fresh strawberries

1 cup apple cider vinegar

2 tbs brown sugar

3 cloves garlic

2 tsp onion powder

2 tsp coarse sea salt

1/3 cup fresh lime juice

00:00
This entry was posted in . Bookmark the permalink.

2 thoughts on “Strawberry Reaper Hot Sauce

  1. Hicks Ranch says:

    Awesome recipe, I did change it a little.

    Did everything but used a large hatch pepper flame roasted instead of the smoked serrano, then doubled the garlic and salt, omitted the brown sugar.

    The heat is a nice build when eating with chips.It doesnt taste of strawberry much, which is fine with me.

    The unaltered recipe gives a neutral flavor when added to food, the overtones are reaper natural flavor (awesome fruity taste) and building heat that is gone within 10 minutes.

    My next use of this will include more garlic and salt, plus a touch of cilantro.

    I like this recipe as a base to expand on, for my personal tastes.

    I have my own pepper patch, Jolokia, Butch T, Yellow Moruga, and Reapers…2500 plants

Join the Discussion