Strawberry Carolina Reaper Hot Sauce

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This 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!



Recipe by GhostRider

Strawberry Carolina Reaper Hot Sauce

This 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!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 1


  • 8 Carolina Reaper pods (dried or fresh)
  • 2 dried smoked Serrano pepper pods (or Jalapeño)
  • 2 lb fresh strawberries
  • 1 cup apple cider vinegar
  • 2 tbsp brown sugar
  • 3 cloves garlic
  • 2 tsp onion powder
  • 2 tsp coarse sea salt
  • 1/3 cup fresh lime juice


  • Put on some latex gloves and open the windows.
  • Stem the peppers and cut them lengthwise. Remove the seeds.
  • 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).
  • 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.
  • Add ALL the ingredients in a blender and blend until smooth.
  • Pour the mixture back into the cooking pot.
  • Bring mixture to a boil then cover and simmer for 20 minutes.
  • 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.
  • Flip bottles upside down to cool, this will disinfect the entire bottle.
  • This ph of this hot sauce isn't low enough, so store it in the refrigerator.

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28 thoughts on “Strawberry Carolina 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

    • ben schowe says:

      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. ???

  2. Patrick St-Pierre says:

    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.

  3. Motownmissle99 says:

    Am growing mine at moment. Can’t wait for picking season. Great recipe. I’m going to do one w pineapple/mango.

    • Jason says:

      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

  4. Jason says:

    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.

  5. Alan Edwards says:

    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.

  6. Jbee02 says:

    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?

    • GhostRider says:

      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..

  7. Brandon says:

    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.

  8. Alan Habanero says:

    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

  9. Debbie Jo Mitchell says:

    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!

  10. dame says:

    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 ,

  11. Becky says:

    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.

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