If you’re an extreme spice lover, nothing compares to the fiery kick of Carolina Reaper peppers. Known as the hottest pepper in the world, they bring unparalleled heat and a hint of fruity sweetness to any dish. Making your own DIY Carolina Reaper sauce allows you to control the flavor, heat level, and consistency, creating a homemade hot sauce recipe that rivals store-bought options. From garlic and onion hot sauce bases to vinegar-infused blends, this recipe transforms simple ingredients into an extreme heat hot sauce perfect for drizzling over wings, tacos, or any dish craving intense spice. Get ready to embrace the burn safely!
What Is Carolina Reaper Hot Sauce?
Carolina Reaper Hot Sauce is a superhot pepper sauce made from Carolina Reaper peppers, which hold the Guinness World Record for heat. These peppers reach 2.2 million Scoville, far hotter than a ghost pepper vs Carolina Reaper or even a Trinidad Moruga Scorpion. This makes the sauce incredibly hot but also fruity and flavorful, ideal for extreme spicy dishes.
The sauce is versatile and can be used in spicy wing sauce, drizzled over tacos, or mixed with soups to add heat to recipes. Making it at home ensures you avoid preservatives and control the ingredients. Using blender hot sauce techniques, this sauce becomes smooth, flavorful, and shelf-stable if stored correctly.
Flavor Profile
The sauce is fiery with a touch of sweetness from the natural fruitiness of Carolina Reaper peppers. Garlic and onion hot sauce components enhance the savory depth, creating a balance of spicy and aromatic flavors.
Heat Level Explained (SHU)
With Scoville Heat Units reaching 2.2 million, even a small amount adds extreme heat. Compared to a jalapeno (5,000 SHU), this is 440 times hotter. Use small doses if you are not a seasoned chili enthusiast.
Why This Sauce Is Popular
It is famous because of its intense heat, unique flavor, and the thrill it offers extreme spice lovers. Its versatility in spicy cooking ideas keeps chefs and home cooks experimenting.
Ingredients for the Carolina Reaper Hot Sauce
| Ingredient | Amount | Notes |
| Carolina Reaper peppers, stems removed | 8 ounces | Approx. 20 small pods, for extreme heat |
| Fresh garlic bulb | 1 | Top sliced open to expose cloves |
| Sliced white onion | 1 medium | Halved for roasting |
| Distilled white vinegar or apple cider vinegar | 3 tbsp | Adds acidity and tanginess |
| Salt to taste | ½ tsp | Adjust according to preference |
| Water | 1 cup | Add gradually to adjust consistency |
Instructions:
Heat oven to 400 degrees, roast peppers, garlic, and onion until skins are charred. Transfer to food processor, squeeze garlic from skins, add vinegar and salt
process until smooth, add water gradually, adjust thickness with water, and finally pour into sterilized bottles. Let flavors meld for maximum taste.
| Step | Instructions | Notes / Tips |
| 1 | Heat oven to 400 degrees. Place roasted peppers, sliced white onion, and fresh garlic bulb on a baking sheet. | Roast until skins are slightly charred, about 15–20 minutes. Watch carefully to prevent burning. |
| 2 | Remove garlic from skins and add it along with peppers and onion to a food processor. | Be cautious of chili pepper fumes safety. Open windows and turn on fans. |
| 3 | Add distilled white vinegar (or apple cider vinegar) and salt to taste. | Start processing until the mixture is chunky, then gradually add water. |
| 4 | Add water gradually and process until smooth. | Adjust thickness to your preference. |
| 5 | Optional: strain the sauce to remove pulp for a smoother texture. | Save pulp to dehydrate into a superhot pepper seasoning. |
| 6 | Pour into sterilized bottles (or woozy bottles) and store. | For long-term hot sauce storage, lower pH to 3.5 and use water bath canning if desired. |
About the Carolina Reaper Pepper
The Carolina Reaper was bred in South Carolina by crossing a Pakistani Naga with a Red Habanero. It is known for high heat and fruity undertones, making it ideal for superhot chili peppers sauces.
Origin of the Pepper
Developed by Ed Currie, it has been tested at over 2.2 million Scoville and is also called HP22B pepper. It is now cultivated worldwide by enthusiasts seeking superhot pepper sauce recipes.
Scoville Heat Unit Rating
Its heat is extreme, averaging 1.6 million SHU, with peaks at 2.2 million SHU. Compared to other superhots like Trinidad Moruga Scorpion, it is slightly hotter, which makes it a favorite for DIY Carolina Reaper sauce recipes.
Taste & Characteristics
Despite its heat, it has a slightly sweet and fruity taste, pairing well with vinegar-based hot sauce and garlic and onion hot sauce bases. This makes it perfect for drizzling over foods or incorporating into spicy wing sauce recipes.
Safety Tips Before Handling Carolina Reaper
Working with Carolina Reaper peppers requires caution. Always wear protective gloves, avoid chili pepper fumes safety issues, and open windows while cooking to prevent irritation.
Protective Gear You Must Use
Gloves and eye protection are essential. Avoid touching your face, eyes, or other skin areas. Accidental contact can cause burning sensations, so prevent pepper burn at all times.
How to Cut & Cook Safely
Always cut peppers slowly and deliberately. How to cut superhot peppers safely includes slicing with a sharp knife on a clean board and washing hands immediately. Cooking methods such as roasting reduce fumes while adding flavor.
What to Do If Pepper Gets on Skin or Eyes
Rinse affected areas immediately with cold water and use dairy products to neutralize capsaicin. For eyes, seek medical attention if irritation persists.
How to Make Carolina Reaper Hot Sauce
Start by heating the oven to 400 degrees. Place roasted peppers, sliced white onion, and garlic on a baking sheet and roast until skins are charred. This brings out flavor and reduces raw pungency.
Transfer ingredients into a food processor, squeeze garlic from skins, add vinegar and salt, and process until smooth. Add water gradually to adjust consistency. If desired, strain the sauce for extra smoothness. Finally, pour into sterilized bottles and let flavors meld.
Recipe Notes & Expert Tips
You can control heat by using fewer Carolina Reaper peppers or combining with milder peppers. The type of vinegar affects taste; apple cider vinegar adds tang, while distilled white vinegar creates a clean acidity. The sauce should be slightly thick, vibrant red, and free of chunks unless you prefer a rustic texture.
How to Control Heat Level
Reduce peppers or mix in milder varieties for a balanced DIY Carolina Reaper sauce. Taste frequently during blending.
Best Vinegars for Hot Sauce
Apple cider vinegar, distilled white vinegar, or champagne vinegar all work. Each adds unique tang to your vinegar-based hot sauce.
Texture, Thickness & Color Tips
Adjust by adding water gradually, roasting peppers to enhance color, and processing until smooth. Let sauce sit for a few days for full flavor integration.
Uses for Carolina Reaper Hot Sauce
This sauce pairs with wings, tacos, soups, grilled meats, and even roasted vegetables. It is perfect for spicy cooking ideas and extreme spicy dishes. Small amounts can drizzle over foods safely.
Foods That Pair Best
Grilled chicken, beef, seafood, roasted vegetables, and pizza all benefit from the heat and fruity flavor.
Cooking Ideas & Dishes
Use it in marinades, stir-fries, sauces, or as a topping for spicy wing sauce. Experimentation is encouraged for extreme spice lovers.
How Much to Use Safely
Start with a few drops and increase gradually. Remember, Carolina Reaper Hot Sauce is extremely potent.
Carolina Reaper Hot Sauce Bottling & Storage
Use sterilized hot sauce bottles or woozy bottles. Store in the fridge for months. Long-term storage requires proper canning and water bath canning with pH level measurement.
Best Bottles to Use
Glass bottles with secure lids are ideal. Woozy bottles are popular for home chefs.
Shelf Life & Refrigeration
Refrigerated, this shelf-stable hot sauce can last 3–6 months. Fermentation increases longevity.
Can I Process for Long-term Storage?
Yes, reduce pH to 3.5, follow proper canning procedures, and store in a cool, dark place.
Printable Carolina Reaper Hot Sauce Recipe
| Ingredient | Amount | Notes |
| Carolina Reaper peppers, stems removed | 8 ounces | Approx 20 pods |
| Fresh garlic bulb | 1 | Top sliced open |
| Sliced white onion | 1 medium | Halved |
| Distilled white vinegar or apple cider vinegar | 3 tbsp | For acidity |
| Salt to taste | ½ tsp | Adjust as desired |
| Water | 1 cup | Add gradually for consistency |
Nutrition Information
This DIY Carolina Reaper sauce is extremely low in calories but packs a punch in flavor and heat. Each serving provides minimal carbohydrates and fats while giving a small dose of essential nutrients like vitamin C from the peppers and onions. Because this is a vinegar-based hot sauce, it also supports a low-calorie, low-sodium diet if you adjust salt to taste. Perfect for drizzling on foods or adding extreme spice to your favorite dishes.
| Nutrient | Amount per tsp | Notes |
| Calories | 2 kcal | Very low in energy |
| Carbohydrates | 1 g | From peppers and onions |
| Protein | 0.1 g | Minimal contribution |
| Fat | 0 g | Nearly fat-free |
| Sodium | 20 mg | Adjust salt to taste |
| Vitamin C | 6 mg | Boosts immunity |
| Fiber | 0.5 g | From pepper pulp |
Frequently Asked Questions
How Long Does Homemade Hot Sauce Last?
Stored in a fridge, it lasts several months. pH level measurement ensures shelf-stable hot sauce. Aim for pH below 4.6, ideally 3.5–4 for home cooks.
Can I Use Other Peppers Instead?
Yes, but flavor and heat will differ. Ghost pepper vs Carolina Reaper comparison shows significant heat reduction if substituted.
Do I Need to Ferment This Hot Sauce?
Fermentation is optional. Fermented hot sauce alternative enhances complexity and longevity but is not necessary for basic recipes.
Hamza Qayyum is a passionate home chef and recipe developer with over 4 years of experience creating healthy, family-friendly meals. She loves simplifying classic dishes with fresh, seasonal ingredients and sharing practical, tested recipes that help home cooks gain confidence in the kitchen.
