Submitted by: Geoff Marshall from Chicago, IL
Yield: 10 to 12 fluid ounces
- Preheat oven to 375 degrees fahrenheit.
- Slice top off garlic bulb, coat in olive oil, and wrap in tin foil. Bake garlic for 20 to 30 minutes until tender and golden brown. Let it cool and remove cloves from skin. (Move on to step three while garlic roasts.)
- Remove seeds and stems from all chile peppers. Cut Gaujillos into 1 and ½ inch pieces. Reapers should crumble easily.
- Combine water and vinegar in a pot, add chiles. Cover and simmer on low heat for approximately 1 hour or until Guajillos are rehydrated and tender. Do not let this boil or burn. (Burnt apple cider vinegar is bitter.)
- Remove chiles from pot, save liquid. Add garlic, chiles, and salt to a food processor or blender. Puree to a fine paste, adding vinegar liquid as needed.
- Push puree through a wire mesh sieve to remove any large bits of pepper. (Wear your gloves!)
- In a mixing bowl or blender, blend or whisk all ingredients together until honey has dissolved. Add your spices and lime juice at this time.
- Bottle and serve!
Wear gloves when handiling these peppers! Avoid touching your eyes and use proper ventilation. Carolina Reaper chiles are delicious, but can be dangerous when handled irresponsibly. You can leave the seeds in the peppers, but seeds tend to bring out bitter notes along with extra heat. If you want this sauce to be even hotter, add more Reapers, but leave the seeds out for better flavor. For extra zip, add a couple of raw garlic cloves to the recipe before pureeing. Roasted garlic is sweet and mild. Clean your Guajillos before use, they are picked and dried in the field.