10 minutes from Hell hot sauce

Name: 10 minutes from Hell hot sauce
Total time: 2700 s
Cuisine: American
Ingredients: 2 Carolina reaper peppers; 3 Trinidad Moruga Scorpion peppers; 1 Naga Viper pepper; 6 Habanero peppers; 1/2 sweet onton; 1 c. pineapple; 1/4 c. brown sugar; 4 garlic cloves; 2 tsp. chili powder; 3 tbsp honey; 2 tbsp cumin; 3 tbsp basil; 3/4 c. Apple cider vinegar; 1 c. water

Kevin VilleMonte @cook_26133997

After making numerous hot sauces from recipes I decided to try creating my own. Came out better than I expected. Very full flavor, heat kicks in pretty quick with a background of sweetness.

(the 2 extra peppers in the picture are a devil’s heart and cubanelle, just added them because they were ripe on the plants)

After making numerous hot sauces from recipes I decided to try creating my own. Came out better than I expected. Very full flavor, heat kicks in pretty quick with a background of sweetness.

(the 2 extra peppers in the picture are a devil’s heart and cubanelle, just added them because they were ripe on the plants)

Kevin VilleMonte @cook_26133997

After making numerous hot sauces from recipes I decided to try creating my own. Came out better than I expected. Very full flavor, heat kicks in pretty quick with a background of sweetness.

(the 2 extra peppers in the picture are a devil’s heart and cubanelle, just added them because they were ripe on the plants)

After making numerous hot sauces from recipes I decided to try creating my own. Came out better than I expected. Very full flavor, heat kicks in pretty quick with a background of sweetness.

(the 2 extra peppers in the picture are a devil’s heart and cubanelle, just added them because they were ripe on the plants)

Saved

Ingredients

45 minutes

2Carolina reaper peppers
3Trinidad Moruga Scorpion peppers
1Naga Viper pepper
6Habanero peppers
1/2sweet onton
1 c.pineapple
1/4 c.brown sugar
4garlic cloves
2 tsp.chili powder
3 tbsphoney
2 tbspcumin
3 tbspbasil
3/4 c.Apple cider vinegar
1 c.water

Saved

Steps

45 minutes

1

Remove stems and cut peppers in half (keep seeds in for more heat). In a hot skillet char the peppers, onion and pineapple (make sure you have a well ventilated kitchen or preferably cook outside), about 15 min.
2

In a bowl combine the remaining ingredients, stir until the brown sugar is dissolved, then pour into pan with peppers. Let simmer for about 30 minutes, stirring occasionally.
3

Let mixture cool then pour into food processor and blend until smooth. If necessary add water while blending until you get the consistency you want (sauce will thicken slightly once refrigerated).