Carolina Reaper Strawberry Hot Sauce
Carolina Reaper Strawberry Hot Sauce blends roasted strawberry sweetness with the fiery heat of Carolina Reaper, balanced by savory garlic and onion. This bold, fruity, and spicy sauce is perfect for adding intense flavor to meats, cheeses, or even desserts.
Equipment
- Blender
- lime juicer
- Gloves
- Parchment paper
- Aluminum foil
- 3 Sterilized 5oz Woozy bottles
Ingredients
- 8 Carolina reaper peppers (or other superhot chili)
- 1 Red bell pepper
- 2 lb Strawberries, with tops removed
- 1 cup Apple cider vinegar
- 2 Tbsp Honey
- 1 head Garlic
- 1/2 White onion
- 2 tsp salt
- 1/3 cup lime juice
Instructions
Prepare the ingredients
- Preheat the oven to 400℉ and cover a cookie sheet with a layer of parchment paper or alternately aluminum foil.
- Ensure you have 3 sterilized 5oz woozy bottles or alternately a mason jar
- Cut the onion in quarters. Remove the stems the strawberries and cut them in half. Remove the seeds and rib from the red bell pepper and cut it into strips. Place the onion, strawberries and bell peppers evenly across the cookie sheet.
- Ensure that ventilation is on, windows open (if possible), put on some gloves and cut the Carolina reaper peppers in half. If desired, remove the seeds.
- Cut the 1/4"-1/2" from top of a head of garlic to expose the bulbs inside. Wrap the garlic in aluminum foil.
Cook the ingredients
- Place the cookie sheet that has the onions, red bell pepper, strawberries and Carolina reaper chilis and aluminum foil wrapped garlic into the oven. Cook for 15 minutes and then flip the ingredients.
- Cook another 15 minutes, watching closely at the end. Oven times may vary. The goal is to condense some of the sugars in the fruits and vegetable and give a slight caramelization.
- Remove the cookie sheet and garlic from the oven and let cool for 10 minutes to avoid creating too much vapor pressure inside of the blender.
- Place the fruits and vegetables from the cookie sheet into the blender. Squeeze the garlic from the bulb into the blender. Add the honey, salt and apple cider vinegar to the blender.
- Blend until well incorporated.
- Pour the blended sauce into a saucepan or small pot and simmer for 20 minutes to pasteurize and incorporate the flavors. Be careful, the vapor will be filled with capsaicin.
- Place the cooked sauce into the blender one more time and fully process to desired consistency. Add lime juice.
- Taste the sauce and adjust for salt and consistency with apple cider vinegar. If desired, strain the sauce through a fine mesh strainer.
- Using a funnel, drain the sauce into individual woozy jars. Flip the jars upside down to help disinfect the top of the bottles.
Notes
Notes here
Nutrition
Calories: 727kcalCarbohydrates: 167gProtein: 17gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 4719mgPotassium: 3283mgFiber: 28gSugar: 108gVitamin A: 7306IUVitamin C: 1240mgCalcium: 301mgIron: 9mg
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