How to Make Carolina Reaper Sauce Scoville Units

Western North Carolina Vinegar Barbeque Sauce

Thanks to the caramel sauce with fresh and dried carolina reaper as the main ingredient!

Recipe Summary Western North Carolina Vinegar Barbeque Sauce

This is a Southern vinegar barbeque sauce with a splash of ketchup. I transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. Be sure to let the sauce come to room temperature before serving (you can warm it in the microwave if you want.)

Ingredients | Carolina Reaper Sauce Scoville Units

4 cups cider vinegar

1 cup brown sugar

1 ⅓ cups ketchup

¼ cup butter

2 tablespoons hot pepper sauce (e.g. Tabasco™)

2 tablespoons fresh lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons crushed red pepper flakes

2 teaspoons mustard powder

1 teaspoon salt

1 teaspoon fresh ground black pepper

Directions

Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.

Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.

Info | Carolina Reaper Sauce Scoville Units

prep: 15 mins cook: 35 mins additional: 2 days total: 2 days Servings: 32 Yield: 1 quart

TAG : Western North Carolina Vinegar Barbeque Sauce

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, BBQ Sauce Recipes,