Fear The Reaper Bbq Sauce Recipes

CAROLINA REAPER HOT SAUCE RECIPE

Carolina Reaper Hot Sauce Recipe image

This homemade Carolina Reaper hot sauce recipe is incredibly hot, made with roasted Carolina Reaper peppers, the hottest peppers in the world, garlic, and onion. If you love your hot sauce "hot", it doesn't get any hotter!

Provided by Mike Hultquist

Number Of Ingredients 6

Ingredients

8 ounces Carolina Reaper peppers
1 large bulb of garlic (top sliced open to expose most of the garlic)
1 medium white onion (sliced in half)
3 tablespoons good quality vinegar (distilled white, champagne or apple cider vinegar for more tangy)
½ teaspoon salt (or more to taste)
1 cup of water (or more, as desired)

Steps:

Heat your oven to 400 degrees. Set the Carolina Reaper peppers, garlic and onion on a baking sheet and bake them about 15-20 minutes, or until the skins slightly char. Keep an eye on these. You don't want them to burn, and watch out for any fumes.
Add the peppers and onion to a food processor. Squeeze garlic out of their skins and into the food processor they go.
Add in the vinegar and salt. Process until you get a chunky mixture. Watch out for the fumes!
Add in a half cup of water and process again until the sauce starts to smooth out. Check it for thickness. If you'd like a thinner sauce, add in a bit more water a little at a time, processing, until you reach your desired consistency.
If desired, you can strain the sauce to smooth it out, or use it as-is. If you do strain it, you can discard the pulp or dehydrate it to make a superhot seasoning powder.
Pour into sterilized bottles and enjoy. The longer you let it sit, the more the flavors will meld.

Nutrition Facts : Calories 2 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FEAR THE REAPER BBQ SAUCE

Fear the Reaper BBQ Sauce image

Make and share this Fear the Reaper BBQ Sauce recipe from Food.com.

Provided by drtazbob

Categories Sauces

Time 2h10m

Yield 5 Pints

Number Of Ingredients 13

Ingredients

2 carolina reaper pepper (seeds and ribs removed)
2 (29 ounce) cans tomato sauce
1 (20 ounce) can crushed pineapple in pineapple juice
1 cup apple cider vinegar
1 1/2 cups molasses
1/2 cup Bourbon or 1/2 cup sour mash whiskey
1 cup brown sugar
1/4 cup Worcestershire sauce
1 tablespoon garlic powder
1 tablesppon black pepper
1 tablespoon sea salt
1 teaspoon ground mustard
1 teaspoon liquid smoke

Steps:

Puree peppers and pineapple with juice in blender until smooth.
Combine all ingredients in medium sized stock pot.
Bring to a boil, reduce heat to low and simmer for 1.5-2 hours stirring occasionaly.
Once sauce has reached your desired thickness transfer to hot pint or 1/2 pint jars, leaving 1/2 inch headspace, secure lids and bands, process for 20 minutes in boiling water canning bath,.
Remove from canner and allow to cool overnight-transfer any jars that do not seal to refrigerator-sealed jars can be stored for up to a year in a cool dry area. If you choose not to process the jars cool on counter for about an hour then transfer to fridge(use within 1 month).

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Cut out the top of the peppers. Leave the seeds. Spray the peppers lightly with spray butter. Poke holes on the peppers using a pin-sized needle. You can also opt to slice them or cut them in halves
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