Ingredients for Fear The Reaper Bbq Sauce
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How to Make Fear The Reaper Bbq Sauce
- Preheat oven to 400°F (200°C). Roast the Carolina Reaper peppers for 20 minutes to slightly soften and enhance their flavor. Alternatively, you can broil peppers until skin is blistered then cover in a bowl with plastic wrap for 15 minutes to steam, making the skin easier to remove.
- Remove stems from roasted peppers and remove skins before pureeing peppers and pineapple with juice in a blender until completely smooth.
- In a medium-sized stock pot, combine the pureed pepper mixture, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cumin, black pepper, cayenne pepper (if using), and liquid smoke.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low, and simmer gently for 1.5-2 hours, stirring occasionally. The sauce will thicken as it simmers.
- Once the sauce has reached your desired consistency (it should coat the back of a spoon), carefully transfer it to sterilized hot pint or half-pint jars, leaving 1/2 inch headspace. Secure lids and bands tightly.
- Process the filled jars in a boiling water bath for 20 minutes. Ensure jars are completely submerged in boiling water.
- Remove jars from the canner and let them cool completely undisturbed overnight. Check for seals (lids should not flex). Refrigerate any jars that did not seal properly. Sealed jars can be stored in a cool, dry place for up to a year.
Nutrition Information (Approximate per serving)
Sodium
138 g
Sugar
503g
Fat
0g
Carbs
51g
