Fire roast reaper peppers on open flame, leave them whole.
Place in sauté pan with garlic and cook until garlic is slightly brown.
Puree in blender (do this step outside or in well ventilated room - very hot - will burn lungs and eyes).
In a sauce pan, bring tomato paste and sauce to simmer. Add vinegar and salt and black pepper to taste.
Add garlic and reaper puree to mixture, simmer for 15 minutes, then put in jars hot. Will last up to one year on shelf if properly canned - water bath jars for 20 minutes, then place on counter to cool.
This sauce makes great wings and is good on anything! Enjoy!
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