Super Hot Hot Sauce
Credit - Mike Hultquist from Chill Pepper Maddness
Makes 1- 3 5oz bottles depending on size of peppers
- 1 pound Lively Root Trinidad Scorpion Chili Peppers
- 4 cloves garlic
- 12 large basil leaves
- 1 cup vinegar + more as needed
- 1 teaspoon salt
*Reminder: Always wear gloves while handling hot peppers! 🌶️
- Wash and de-stem all peppers
Heat an oven to 400 degrees. Place the chili peppers and garlic on a baking sheet and bake them 15-20 minutes, or until the skins slightly char. Keep an eye on these to make sure they don't burn and be cautious of fumes. Alternatively, do this on your grill outside.
Squeeze garlic out of their skins and into the food processor along with the peppers.
Add basil leaves and process.
While processing, add in vinegar until it is nicely pureed. Again, watch out for the fumes!
Add salt and stir. Push the sauce through a strainer or use a food mill to really strain it, if desired. Adjust with more vinegar or water to your desired consistency.
Pour into bottles and enjoy.
Note: We recommend wearing a respirator mask and lab goggles while making super spicy hot sauce. Cooking peppers releases capsaicin into the air and it doesn’t feel good! Open windows to get some ventilation.