Superhot Hot Sauce Recipe (For Serious Heat Lovers)

Who else do you know that can handle the EXTREME 🔥🔥🔥and help you enjoy this hot sauce?

I've been eating hot sauce since 1977 when I moved to Arizona @ 19 yo. (which I call home). I found your site and became addicted. Last night I made my first batch of hot sauce from garden peppers. Habeneros and ghost peppers. Turned out great. Thank you!

Making sauces has become a hobby of mine

Really nice looking sauce! In Trinidad roast pepper sauce is essential. We often heat some oil with some finely chopped onions or garlic and pour it over the sauce after its been roasted and blended. Really brings out another great layer of flavor!

I made a batch like you suggested at the end, simmering the peppers in vinegar, in addition I added a leftover brine that slightly sweetened with natural sugar and malt vinegar. I strained off all the debris and it s very fluid like water and very very hot. I have used it primarily to wake up salads. It had habanero, jalapeno dried mild peppers. Good video, excellent presentation.

Accidently found your channel some weeks ago when I was looking for videos about Louisiana style hot sauce. So I enjoyed this one very much as well. And indeed, heat tolerance is something you can build up 👍

I've strained my hot sauce then put the solids in the oven for a few hours at ~200 to dehydrate it and make a dry seasoning to pair it with. Turned out awesome.

This is the recipe I was looking for, made milder 6-800k sauce earlier, but still had my peach beast reaper, lemon bob, and chocolate bhutlahs leftover. Great job!

I have year round clogged sinuses. When I eat hot sauce, my sense of smell returns and I can really taste food so much more and enjoy it.

thank you so much! I am going to re-create this once my Carolina reapers are ripe. btw. love that outro. made me laugh a lot!

I thought I was crazy for putting Italian basil in my hot sauce but this has shown me otherwise! I have some Persian basil growing right now that could bring an entirely different flavor profile.

Great recipe as always! It's true about the tolerance. I was totally unprepared to my first "sauce" made from Shabu Shabu (Chinese Bhut jolokia variation) - tried only maybe a teaspoon to adjust spices during cooking and it almost knocked me out (suffered from low blood pressure and capsaicin cramps for the next hour). So when new pepper growers start they journey immediately from Carolina Reaper, I wish them only luck. Starting from less hot peppers, like Habanero or Fatalii or using 3-4 superhots with more filler (less hot peppers or fruits) might be a great option for starters.

Instead of chopping fresh poppers, you can save time and money by starting your sauce with Fiery Farms Fermented pepper mash, which is ready to brew or cook with other ingredients to make the best sauce.

What an awesome grill setup!! You should do a tour of your outdoor cooking area...

Try fermenting them too. I made my first hot sauces one week ago. I let the peppers ferment with garlic. If you like Tabasco, they ferment their peppers.

i added more acid to mine to keep better and am now seeing all kinds of funky colours, shapes, and creatures. hot peppers ain't no joke.

OMG! Thank you so much for this easy-to-understand and replicate recipe!

Epic timing! I'm waiting for my pepper to arrive to make my hot sauce for holiday presents! Didn't think of roasting it or the type of vinegar. Any suggestions of the type of vinegar?

Thx for this recipe. I will try.

Thanks for sharing