Reaper Madness

I was surprised to see that the Carolina Reaper pepper is no longer the hottest pepper in the world. In fact, there are some new varietals out there such as “Pepper X”, which are clocking in at around 3,000,000 Scoville units for an individual pepper…which is, quite a Lot.

For me, this sauce was more of a tiny experiment, as I know that the Carolina Reaper pepper packs quite a bunch.

I tried to make (and would advise making) a smaller-sized batch of this particular sauce, as it was almost too spicy for me to be enjoyable—and I love spicy foods and condiments!

In any event, you can ferment this sauce in a smaller-sized fermented vessel, as it makes roughly 250 mL of finished sauce, as opposed to the other recipes in this book which yield larger quantities.

One item to note with the SINGLE Carolina Reaper pepper used in this recipe—it was almost too much for me.  For this recipe, I’ve recommended using a half of one Carolina Reaper pepper. Add the whole thing if you like—although one half of one Reaper pepper felt like enough here.

Prep Time: 25 minutes

Fermentation Time: 1 week, or longer if desired 

Yield: 12 oz