Recipes Using Carolina Reapers Food

CAROLINA REAPER HOT SAUCE RECIPE

Steps:

• Heat your oven to 400 degrees. Set the Carolina Reaper peppers, garlic and onion on a baking sheet and bake them about 15-20 minutes, or until the skins slightly char. Keep an eye on these. You don't want them to burn, and watch out for any fumes.
• Add the peppers and onion to a food processor. Squeeze garlic out of their skins and into the food processor they go.
• Add in the vinegar and salt. Process until you get a chunky mixture. Watch out for the fumes!
• Add in a half cup of water and process again until the sauce starts to smooth out. Check it for thickness. If you'd like a thinner sauce, add in a bit more water a little at a time, processing, until you reach your desired consistency.
• If desired, you can strain the sauce to smooth it out, or use it as-is. If you do strain it, you can discard the pulp or dehydrate it to make a superhot seasoning powder.
• Pour into sterilized bottles and enjoy. The longer you let it sit, the more the flavors will meld.

CAROLINA REAPER SALSA

Steps:

• Core the tomatoes and remove most of the seeds; Place into food processor.
• Mix remaining ingredients into food processor.
• Blend to desired consistency.
• Let the salsa stand for an hour or so before serving.

FEAR THE REAPER BBQ SAUCE

Steps:

• Puree peppers and pineapple with juice in blender until smooth.
• Combine all ingredients in medium sized stock pot.
• Bring to a boil, reduce heat to low and simmer for 1.5-2 hours stirring occasionaly.
• Once sauce has reached your desired thickness transfer to hot pint or 1/2 pint jars, leaving 1/2 inch headspace, secure lids and bands, process for 20 minutes in boiling water canning bath,.
• Remove from canner and allow to cool overnight-transfer any jars that do not seal to refrigerator-sealed jars can be stored for up to a year in a cool dry area. If you choose not to process the jars cool on counter for about an hour then transfer to fridge(use within 1 month).