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Strawberry Carolina Reaper Hot Sauce
AuthorPepperHeadCategoryHot SauceDifficultyAdvancedThis hot sauce recipe is a fruit based concoction using fresh strawberries and lime with the current world's hottest pepper, the Carolina Reaper. This sauce is outrageously hot. If someone with a black robe and a scythe knocks at your door, don't open it!
Ingredients
2 dried smoked Serrano pepper pods (or Jalapeño)
2 lbs fresh strawberries
1 cup apple cider vinegar
2 tbsp brown sugar
3 cloves garlic
2 tsp onion powder
2 tsp coarse sea salt
⅓ cup fresh lime juice
Directions
1
Put on some latex gloves and open the windows.
2
Stem the peppers and cut them lengthwise. Remove the seeds.
3
To release more flavor roast the peppers in a skillet on medium high heat and press on them with a spatula. (about 20 seconds)
If you plan on doing this with Carolina Reapers, this will release capsaicin into the air, basically pepper-spraying you and the entire house. I recommend using a gas mask (painters mask will work).
4
If 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.
5
Add ALL the ingredients in a blender and blend until smooth.
6
Pour the mixture back into the cooking pot.
7
Bring mixture to a boil then cover and simmer for 20 minutes.
8
Slowly pour boiling sauce into 5 oz. sauce bottles using a funnel.
Be careful! This Carolina Reaper hot sauce will burn you on two levels if it gets on your skin. It will be a chemical burn AND a thermal burn.
9
Flip bottles upside down to cool, this will disinfect the entire bottle.
10
This ph of this hot sauce isn't low enough, so store it in the refrigerator.
Recipe by GhostRider
Ingredients
2 dried smoked Serrano pepper pods (or Jalapeño)
2 lbs fresh strawberries
1 cup apple cider vinegar
2 tbsp brown sugar
3 cloves garlic
2 tsp onion powder
2 tsp coarse sea salt
⅓ cup fresh lime juice
Directions
1
Put on some latex gloves and open the windows.
2
Stem the peppers and cut them lengthwise. Remove the seeds.
3
To release more flavor roast the peppers in a skillet on medium high heat and press on them with a spatula. (about 20 seconds)
If you plan on doing this with Carolina Reapers, this will release capsaicin into the air, basically pepper-spraying you and the entire house. I recommend using a gas mask (painters mask will work).
4
If 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.
5
Add ALL the ingredients in a blender and blend until smooth.
6
Pour the mixture back into the cooking pot.
7
Bring mixture to a boil then cover and simmer for 20 minutes.
8
Slowly pour boiling sauce into 5 oz. sauce bottles using a funnel.
Be careful! This Carolina Reaper hot sauce will burn you on two levels if it gets on your skin. It will be a chemical burn AND a thermal burn.
9
Flip bottles upside down to cool, this will disinfect the entire bottle.
10
This ph of this hot sauce isn't low enough, so store it in the refrigerator.
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
is good. i did cilantro, 2 hatch peppers, brown sugar, and i used refined sea salt, because i dislike coarse things, lol. the yield was about six 8 oz jars. it was a little less but i got sloppy with the ladle. go figure. i dipped a teaspoon in the product and mixed it in some beans and rice. i still have a warm feeling an hour or two later. nice recipe. interested in others’ takes on storage life. lot of acid in the apple cider vinegar and the lime juice. maybe the strawberries. ???
Did you end up testing the shelf life or did you refrigerate it? Interested to know
Did you end up testing the shelf life or did you resort to storing in a fridge. Interested to find out.
Recipes are meant to be tweaked! Thanks for the feedback!
Very good recipe Ghostrider. 5/5 Very good on Chimichangas! Will make again.
Whats the storage life in fridge?
HOT!!!
Just made that sauce today, used 4 reapers and 1 jalapeno, about 1.5 pounds of strawberry.. It is very hot but not as deadly hot as i expected. It tastes so damn good, it gets my 5 stars approval. Oh and the fumes when roasting the peppers are no jokes, be careful.
Am growing mine at moment. Can’t wait for picking season. Great recipe. I’m going to do one w pineapple/mango.
The pineapple/mango blend is really good. I use 12-15 reapers tho. Wicked hot but nice flavour. I use reaper infused honey which I buy locally for increased heat and sweetness
That recipe sounds fantastic. We picked way to many strawberry’s this year for strawberry wine and I have lots left over. Since I grow my own reapers this will be a great way to use them up. I’ll let u know how it goes.
can you bottle this using sterile bottles?
Would I be able to can this sauce
How many 5 oz bottles will this produce? Thank you
Just finished a batch. I probably ate three tbsp. of it straight and didn’t have to rush for the ice water, but it does leave a nice tingle and a sheen of perspiration on my skull. This is our first year for reapers and they are not as hot our ghost peppers, but they are delicious. I imagine this sauce on pork and chicken, easily. It became more savory after the boil.
The one thing I dont like about this recipe is the vinegar. I cant stand vinegar. Will the recipe be fine if I omit the vinegar or can I substitute the vinegar with something else?
The vinegar is used as a preservative (used for pickles, etc.) The citric acid acts as a preservative as well. Shelf life when refrigerated is approx. 9 months. The “one serving” is an oversight and please do not follow that or you could end up in the E.R..
If you don’t add vinegar, you may have an explosion.
Your instructions state that this is one serving period then you say to put it into 5 oz bottles?
If you get more than one bottle, there’s obviously more than one serving. Please let me know.
Superb, tasty sauce and Reapers with Strawberries a touch of genius… pretty much did the exact recipe but scaled down 40%. To avoid choking myself I prepared and reduced the sauce to the desired consistency first into a Kilner jar w/o the reapers, then added the chopped reapers in whilst the sauce still hot and stirred through in the jar. I pre-chopped the reapers wearing a damp face mask to deflect the capsaicin as my palate can cope and enjoy but my airways can suffer
I will love to make this sauce, but how would the flavor profile be described? Thank you for your time.
Hello!
I am looking for a recipe for raspberry Carolina Reaper hot sauce. Do you think I could just substitute the strawberries for raspberries in this recipe? Also, I plan on water – bath canning this hot sauce so that it will be more shelf – stable. About how many half-pint jars will one recipe fill? Thank you for any advice you can give!
Ghost Rider please can someone HELP ME 🙁 how can i preserve this sauce or others with fruit for a longer shelf life to sell on the side any help will be truly appreciated ,
I had to adjust a little just because I was using what I had available. Replaced apple idea vinegar with pickling vinegar and a little balsamic. Didn’t have enough lime so added some lemon juice and the zest from the lime. Replaced the onion powder with a whole sweet onion and doubled the garlic. If could still use more garlic, and definite too hot for me, but hubby thinks it’s great. Next time I might make a batch with jalapeños just for me.
Is there any fruit I can mix with the reaper peppers to make it edible? And taste good ? Pineapple?
They’re not kidding about the gas mask and opening the windows
I would like to can this for storage. Anyone know how to adjust accordingly?