This hot sauce gets a bright blast of searing heat from dried Carolina Reaper Chiles, the hottest chiles on record according to the Guinness Book of World Records. Use it very carefully and sparingly, like you would any other hot sauce. We recommend adding a few drops to a strong Bloody Mary or stirring a splash into cocktail sauce for dipping shrimp or poached lobster.
Prep time: 15 min
Cook time: 0 min
Total time: 15 min
Ingredients
Makes about 2 cups
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4 Ounces Whole Carolina Reaper Chile
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1 1/2 Cups Distilled White Vinegar
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2 Teaspoons Coarse Sea Salt
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1 Tablespoon Honey
Directions
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Use caution when working with Carolina Reaper Chiles, as they are extremely hot. Avoid contact with face and eyes, and wear latex gloves if desired. Soak chile flakes in hot water to cover, and soak for 10 minutes or until softened. Drain chiles, reserving about 1/2 cup of soaking liquid.
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Transfer chiles to blender. Process into coarse paste, adding reserved soaking liquid 1 tablespoon at a time as needed to aid processing. Add vinegar, salt and honey and process into smooth sauce. If desired, strain to remove any remaining bits of seeds or skin. Sauce will keep indefinitely when refrigerated in airtight containers.