Alternative methods include chopping them and cooking them in a pan, boiling them and processing them, or processing them raw with other ingredients then cooking the resulting puree. I decided to roast my Carolina Reapers along with onion and a lot of garlic, but there are different ways to make this hot sauce. It will truly bring on the heat! Go for it, you crazy chilihead, you! I know you love cooking with hot peppers. That's it, my friends! This is pretty much the hottest sauce around. The longer you let it sit, the more the flavors will meld. Pour into sterilized bottles and enjoy.If you do strain it, you can discard the pulp or dehydrate it to make a superhot seasoning powder. If desired, you can strain the sauce to smooth it out, or use it as-is.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. Add in a half cup of water and process again until the sauce starts to smooth out.Squeeze garlic out of their skins and into the food processor they go. Add the peppers and onion to a food processor.You may want to turn on the oven fan and open some windows. You don't want them to burn, and watch out for any fumes. Bake them for 15-20 minutes, or until the skins slightly char. Set 8 ounces of Carolina Reaper peppers, 1 head of garlic (top slices off) and halved onion on a baking sheet. Homemade Carolina Reaper Hot Sauce Recipe

Carolina reaper pepper scoville units