Carolina Reaper Chili Sauce
This is a recipe that can hurt you if you are not careful. When you make Carolina Reaper Chilisauce, you should definitely have touching anxiety! Carolina Reaper should and must be handled with 2 rubber gloves per hand if you want to be sure that you can rub yourself in the eyes afterwards. Also, be careful to smell your pot. It can go wrong!
Apart from that, I have grown a lot of strong chilis over the years. Carolina is definitely the strongest, but at the same time aromatic. For that reason I have created this sauce, which is good for barbecue and whatever you would like. There is only one chili added (add two if you want to have fire in your mouth), but if you have “only” access to fx Copenhagen Bhut, you will probably have to add four times the chili volume.
I use smoked paprika to get a good smoke flavour in my sauce. You can regulate the amount yourself according to your peppers taste and according to your preferences.
2 cloves of garlic
3 twists of fresh thyme
1 twig of sage
1 Carolina Reaper chili
1 can tomatoes
3 tablespoons aromatic honey
2 teaspoons of salt
1 cup vinegar
2 tablespoons of concentrated tomato paste
1 teaspoon of smoked paprika
1 teaspoon cumin
2 tablespoons Madras curry powder
Here’s how you cook it
Peel and chop everything and put it in a saucepan and simmer for low heat for at least an hour. Run it through a food
processor or blender and give it 10 min. in the pot again. Taste with more peppers, honey or whatever you think
is missing. Then put your chilli sauce on glass. I use quite small glasses, as I give a lot away, and people do not always need so much of this 😉 Using preservative is up to you, but if you do not use this you can count on a shelf life in the fridge for 2- 4 weeks.