Fear the Reaper Bbq Sauce
Unleash the fiery intensity of "Fear the Reaper BBQ Sauce," a bold and smoky concoction designed for heat seekers and BBQ lovers alike. This homemade barbecue sauce features the Carolina Reaper, the world's hottest pepper, delivering a searing kick balanced by the tang of apple cider vinegar, the sweetness of brown sugar and molasses, and a savory blend of smoked paprika, garlic, and cumin. Perfectly simmered to meld its complex flavors, this blisteringly spicy sauce is the ultimate companion for grilled or smoked meats, adding depth and daring heat with every drop. Use with caution, and store the vibrant, flavor-packed sauce in your fridge for up to two weeks. Whether you're hosting a backyard BBQ or need a spicy boost for marinades, this spicy Carolina Reaper BBQ sauce promises an unforgettable culinary thrill.
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Recipe Information
Ingredients
- 1 whole (use gloves when handling) Carolina Reaper pepper
- 1 cup Ketchup
- 0.5 cup Apple cider vinegar
- 0.25 cup Brown sugar
- 2 tablespoons Molasses
- 1 tablespoon Soy sauce
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 0.25 cup Water
Instructions
Put on gloves before handling the Carolina Reaper pepper. Remove the stem and finely chop the pepper. Set aside. (Be extremely careful when handling hot peppers to avoid irritation.)
In a medium saucepan over medium heat, combine the ketchup, apple cider vinegar, brown sugar, molasses, soy sauce, and water. Stir until well-combined.
Add the smoked paprika, garlic powder, onion powder, ground cumin, and black pepper to the saucepan. Stir to incorporate the spices evenly.
Carefully add the chopped Carolina Reaper pepper to the saucepan. Stir thoroughly to distribute the heat throughout the sauce. Be cautious of releasing pepper fumes; you may want to turn on a fan or work in a well-ventilated area.
Bring the mixture to a gentle simmer and reduce the heat to low. Allow the sauce to simmer for 10-15 minutes, stirring occasionally to prevent sticking.
Remove the saucepan from heat and let the sauce cool slightly. For a smoother consistency, use an immersion blender or transfer the sauce to a blender and blend until smooth. Always allow hot liquids to cool slightly before blending to avoid accidents.
Once cooled, transfer the sauce into a sterilized jar or airtight container. The sauce will thicken as it cools further. Store in the refrigerator for up to 2 weeks.
Use sparingly on grilled or smoked meats, and serve with caution—it’s incredibly spicy!
Nutrition Facts
Calories |
62 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 13.3 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 110 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
