The list is long and I can't wait to try it on EVERYTHING! Now I'm kicking myself for not buying more. I can see making a wing sauce, vinaigrette, on my eggs, in a bloody Mary, etc. It'll be a great base for a number of things or to just use straight. Just vinegar and salt so you can really taste the reaper flavor, something that's lost with the dried reapers. It was a darn hot sauce, not for the timid or uninitiated! These fresh ones I made a vinegar with. Woohoo! I finally got my hands on some fresh reapers! I've made a reaper hot sauce from dried with some fresh chocolate habaneros and berbere peppers. I often use white vinegar that is distilled, but I also enjoy apple cider vinegar for the extra tanginess and touch of sweet. Using cheap vinegar will result in a cheap sauce. Just make sure it is a good quality vinegar you enjoy. It just depends on your flavor preference. I've made this and recipes like it with a variety of different vinegars. You'll be surprised at the resulting body and mild sweetness. Some ideas include fresh or dried herbs, ginger, cumin, chili powders, fruit like mango or habanero, or perhaps a citrus like lime juice or lemon juice. Feel free to incorporate other ingredients to your preference that you feel will compliment the flavors. I kept this rather simple with few ingredients in order to focus on the flavor and heat of the Carolina Reapers. You can also ferment the peppers to make hot sauce. Alternative methods include chopping them and cooking them in a pan, boiling them and processing them, or processing them raw with other ingredients then cooking the resulting puree. I decided to roast my Carolina Reapers along with onion and a lot of garlic, but there are different ways to make this hot sauce. It will truly bring on the heat! Go for it, you crazy chilihead, you! I know you love cooking with hot peppers. That's it, my friends! This is pretty much the hottest sauce around. The longer you let it sit, the more the flavors will meld. Pour into sterilized bottles and enjoy.If you do strain it, you can discard the pulp or dehydrate it to make a superhot seasoning powder. If desired, you can strain the sauce to smooth it out, or use it as-is.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. Add in a half cup of water and process again until the sauce starts to smooth out.Squeeze garlic out of their skins and into the food processor they go. Add the peppers and onion to a food processor.You may want to turn on the oven fan and open some windows. You don't want them to burn, and watch out for any fumes. Bake them for 15-20 minutes, or until the skins slightly char. Set 8 ounces of Carolina Reaper peppers, 1 head of garlic (top slices off) and halved onion on a baking sheet. Homemade Carolina Reaper Hot Sauce Recipe
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