The reapers were the only source of hot spice in the recipe and it shows how hard it is to dilute the impact of these things. The peppers are fairly small and this recipe makes about 50 ounces of sauce. The plan was to use only 2 Carolina Reapers but we ended up adding 3. It had quite a bit of heat but was not too overwhelming. It just needs to be processed to a sauce with no chunks and a pouring consistency. For the final blend we figured our Nutri Ninja would be a better choice than the food processor, but either would probably work. Let this simmer for a half hour or so (not sure if longer would be better) and do the process routine yet again. When pulling out the honey we noticed some molasses so why not. Honey always sounds good, ditto brown sugar. We had some leftover apple juice from our Apple Pork Mole Verde so in some went. We just rough chopped them knowing they will be blended later.Ī hint of sweetness was a goal. Onions, garlic, salt and pepper are basics. Vinegar is a must for hot sauce and a cup seemed like a good amount. In research it appears most hot sauces are cooked to bring together the flavor so our pepper paste goes into the pot. Process some more, there is a lot to blend here so working in stages was our strategy. Tomatoes are a must for hot sauce (maybe) so in goes a can of tomatoes, plus some leftover Rotel from the night before. You could also probably use a blender or hand mixer but the food processor works well at this point. Once the peppers and carrots are roasted, combine them with the other peppers in a food processor. Knife and tong were immediately washed in hot water with plenty of soap. The peppers were moved with tongs and never touched by hand. So while the other peppers were roasting we cut and removed the seeds from these peppers. The California peppers were already dried and as we discussed in our earlier post we had already dried the Carolina Reapers for later use. The first step is to roast the red/orange peppers and carrots, coated in a little olive oil for about 30 minutes. We have also seen a lot of recipes for hot sauce that uses carrots so we added two to our recipe. In the bag they are brown, but as they are blended with multiple processing they form into a nice orange sauce. These peppers have more heat than a red pepper (which basically has no eat) but less than a jalapeno. So we went with a bag of dried California peppers, also known as Anaheim peppers. For other peppers we considered fresh jalapeno or serrano peppers but we were concerned they may add too much heat and also their green color may impact the orange/red color we were going for (the store only had green jalapenos). We picked red peppers and, inspired by the color of habanero sauces we have seen, an orange pepper. So the first step is to add additional peppers that would cut the heat. You just cant add a bunch of reapers and call it a sauce. The problem is a tiny reaper packs a massive amount of heat. We used very hot Carolina Reapers and they need special handling.Ī hot sauce, of course needs peppers. The results were actually fairly surprising (in a positive way) so here we go for those that want to try it….WARNING THIS IS DANGEROUS. With just that rough goal in mind this recipe was basically improvised on the fly with little expectation it would come out as something edible. There are dozens of recipes for hot sauce but what we wanted to go after was something similar to some of those habanero sauces that have a little sweetness to cut the heat and add some subtlety.
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