35 minutes minutes
This hot sauce deserves to be called Creaper Reaper as you'll be fine after a few seconds, and then the heat slowly builds and creeps on you out of nowhere! This is incredibly easy to make and you get to use a variety of peppers for this hot sauce, like Carolina Reapers, Habaneros, Mulato peppers, and bell peppers! We enjoyed using this on chicken wings, but you can use this sauce for a variety of culinary dishes.
This was submitted by David Haase who grows a ton of superhot peppers and created this spicy, delicious hot sauce recipe. Go check out his YouTube channel, WizardofHaase!
12 ea Carolina Reapers, raw
10 ea Habaneros, dry roasted
2 ea heads Garlic, dry roasted
6 ea shallots, dry roasted – enough = 1 lg onion
Olive Oil, 2 tbl
10 ea dried Mulato peppers
2 ea Red Bell pepper, dry roasted
Honey, 1/3 cup
Brown Sugar, 1 tbl
Cider Vinegar, 1 cup
Cumin Seed, toasted, 1 tbl
2 ea Fresh Lime Juice
2 Tsp Kosher salt
Kosher Salt to taste
Reserved Mulato pepper water
Roast Garlic Bulbs, Red Bells, Shallots, Habaneros in oven @ 425 degrees for about 10-15 minutes. Peel, rough chop and add to blender.
Toast Cumin Seed in dry pan. Keep moving seeds in pan until aromatic. Crush seeds and add to blender.
Deseed and butterfly Mulato peppers. Dry roast in pan. Pressing them down until they start to blister on skin side. And brownish orange on flesh side. Add to boiling water for 30 seconds until soft. Reserve water. Rough chop peppers and add to blender.
Add all ingredients to blender/food processor. Blend until desired consistency.
Add water to adjust consistency. Add salt to taste