How To Make Extremely Hot Sauce?

Adding hot chili powder is the greatest technique to make your hot sauce spicier. Of course, the easiest way to achieve this is to start with stronger peppers, but occasionally, preparing a spicy sauce might lessen the heat of those fresh chili peppers.

I prefer to keep several potent hot pepper powders on hand, such as Caroline Reaper Powder or 7 Pot Power, to add some serious heat to my sauces and dishes.

What is composed of the hottest sauce?

What is the hottest hot sauce available today, then? The strongest heat that money can buy?

The Scoville Heat Index of Mad Dog 357 Plutonium No. 9, the hottest hot sauce in the world, is 9 million (SHUs).

One of the hottest and cleanest pepper extracts in the entire world is this one. This is NOT the extract to use if you only want a little heat in your food. This tiny bottle is intended for the true pepper enthusiast who wants to push the envelope and discover just how potent pepper heat can be. blow something up tonight at dinner. However, proceed with caution as the spice in this sauce is practically fatal.

How can homemade hot sauce be made?

The outcomes of making hot sauce at home are delectable and fresh tasting. It surpasses models from stores by a wide margin. If you have more or less peppers, you can modify this recipe. If you have a scale, maintain your salt at about 2% to 3% of its weight; if not, weigh your peppers when you buy them and adjust your salt accordingly.


  • 226g (8 oz) of finely chopped, top-removed chile peppers
  • 2 to 3 peeled garlic cloves
  • 1 teaspoon of coarse kosher salt, 6g
  • 14 cup of water
  • White wine vinegar, rice wine vinegar, or one-fourth cup of apple cider vinegar


  • In a food processor, combine the peppers, garlic cloves, salt, and water. Process until the mixture resembles chunky salsa.
  • After transferring, wrap the glass container in cheesecloth. For 24 to 48 hours, leave on the counter at room temperature.
  • Add the apple cider vinegar after one or two days. For 5-7 days, leave on the counter with a cheesecloth covering (if you have time, wait a whole week!).
  • Transfer to a blender after a week and blend until smooth. Add extra water (or vinegar, to taste) to thin if it’s excessively thick. It’s optional to pass the sauce through a mesh sieve or a strainer lined with cheesecloth. Squeeze the leftover pulp to extract every drop of juice. Wait to thin the sauce if you are straining it because doing so will make it thinner.
  • Refrigerate after transferring to a clean bottle or jar for hot sauce. It will continue for a while.
  • Shake before using if there is separation.


Create your own sauce! By including additional veggies in the initial step, you can sweeten or flavor the hot sauce (e.g. onion or carrots). Alternately, taste-test the final spicy sauce and add a little sugar. Alternately, consider incorporating spices like cumin, coriander, or mustard seed into the finished spicy sauce.

Why is vinegar added to hot sauce?

Looking at the ingredients list is a general method for determining the level of heat in a sauce. The type of peppers used in sauces tends to affect how hot they are, and the lower on the list they are, the less pepper is used.

  • Cayenne – The majority of Louisiana-style sauces, as well as sauces produced with cayenne, tend to be milder than other sauces while still being hotter than jalapenos.
  • The thin and potent chile de rbol, commonly known as the bird’s beak and rat’s tail chiles, is a Mexican chili pepper. Previously, their heat index ranged from 15,000 to 30,000 Scoville units, but it can now exceed 100,000 units. The Chile de rbol pepper can be exchanged for cayenne pepper in recipes.
  • It used to be that habanero – habanero pepper sauces were the spiciest naturally occurring pepper sauces, but today species like Bhut jolokia, Naga jolokia, or Trinidad Scorpion Moruga are even five or ten times hotter.
  • Jalapeo – These sauces contain chipotle and green and red jalapeo chilis (ripened and smoked). The mildest sauces on the market are often green jalapeo and chipotle. In general, red jalapeo sauce is hotter.
  • Red naga chilli and ghost chilli are additional names for the pepper, which is also referred to as the Bhut Jolokia, ghost, or chili pepper.
  • [16] The Trinidad Moruga Scorpion has subsequently surpassed the Ghost Pepper (Bhut Jolokia), which was ranked as the world’s hottest chili pepper by Guinness World Records in 2007 and is 400 times hotter than Tabasco sauce.
  • Depending on the region of the country you’re in, the Peri Peri pepper—also known as the African Bird’s Eye pepper, Piri-Piri pepper, or Pili-Pili pepper—has naturalized in South Africa. The pepper has a length of between 0.5 and 1 inches with a blunt tip. Although the Peri Peri is smaller and has a very different flavor from the Habanero, it it packs a powerful punch with a 175,000 Scoville rating. The fact that it has a relatively mild, fresh citrus-herbal flavor that pairs well with the flavors of the majority of other ingredients makes it the most frequently used ingredient in hot sauces, along with other spices and seasonings. [17]
  • The Scotch Bonnet pepper, which is popular in the Caribbean, has a heat level comparable to the Habanero. frequently present in Jamaican hot sauces.
  • Tabasco peppers: Compared to cayenne pepper sauces, tabasco pepper sauces are typically spicier. Tabasco peppers are used to make a variety of sauces in addition to Tabasco.
  • Scorpion of Trinidad The golf ball-sized chili pepper’s flavor is delicate and fruity. According to the Chile Institute at New Mexico State University, the Trinidad Scorpion Moruga Blend has a Scoville rating of 2,009,231 SHU.
  • The Carolina Reaper is a very hot pepper that has been compared to a roasted sweetness that delivers heat instantly. The Carolina Reaper, created in Rock Hill, South Carolina, by Puckerbutt Founder Ed Currie, averages over 1.6 million SHU and was given the Guinness World Record in August 2017. [18]
  • Extract of capsaicin: The spiciest sauces are created with extract of capsaicin. These include pure capsaicin extracts and mixtures of really hot peppers. People who aren’t used to spicy dishes should use caution when consuming these sauces because of their intense heat. Many people are too hot to eat more than one or two drops of liquid in a saucepan of food. Only niche merchants often sell these unusual sauces, and they are frequently more expensive.
  • Other ingredients – other components can also alter heat. Wasabi and mustard oil can be added to a sauce to up the heat, but in general, adding more ingredients to a sauce dilutes the flavor of the chilis and makes it taste softer. Tomatoes, carrots, onions, garlic, or other vegetables and seasonings are frequently used in sauces. Many spicy sauces also contain vinegar or lemon juice[19] because these acidic components work as preservatives by preventing the sauce from oxidizing.

How spicy does homemade hot sauce get?

The flavor of hot sauce will alter as it ages, though probably not in the way you’d anticipate depending on how you store it.

First of all, there is a reason why it is a “best before date You will experience the flavor that the hot sauce’s creators had in mind when they arduously experimented with recipes to create the ideal hot sauce if you consume it before that date.

However, this does not mean that older hot sauce is inferior or actually weak sauce. If you continue to like the flavor after the “Eat it guilt-free, before the expiration date! Just be aware that when the chilies in your sauce ripen, the heat may increase.

One quick tip: if your bottle of spicy sauce is a little older, shake it up. A good shake could revive the bottle and revive the flavors because things can settle at the bottom that you’ll want to mix around.

Where can I find pure capsaicin?

Capsaicin is the substance that gives peppers—the fruits of plants in the genus Capsicum—their spiciness or hot (piquant) flavor. Chemical irritant capsaicin causes a burning sensation in mammals, especially in mucous membranes like the mouth, eyes, and nose. Birds, the primary creatures responsible for disseminating pepper seeds in nature, are not affected by this grating sensation brought on by contact with capsaicin.

The uses of capsaicin are numerous. It provides a pain-relieving effect when used as a component in topical lotions and ointments, which helps with diseases including rheumatoid arthritis and osteoarthritis. It is a good pest deterrent because it only works on mammals. Gardeners use it to keep rats and other pests away from their crops, gardens, and bird seed. Additionally, it is the main component in bear spray and pepper spray, two self-defense products. While it is not possible to extract completely pure capsaicin at home, it is possible to extract something that is very close to the real thing with a few simple processes and some everyday supplies.

Things You’ll Need

  • hot peppers
  • a mortar and pestle, a spice or coffee grinder, a blender, or
  • vinyl gloves with protection
  • facial mask
  • security lenses
  • a sealed glass canning jar
  • Pure or anhydrous ethanol
  • Coffee filters or cheesecloth
  • a little basin or pan

Choose peppers with the highest quantities of capsaicin to extract for the best results. Scoville Hot Units are used to measure the “heat” of peppers. The pepper gets spicier as the SHU number rises. In general, peppers with a high SHU and high capsaicin content fall between 500,000 to 3,200,000 SHU. Bhut Jolokia, Carolina Reaper, Red Savina, Trinidad Moruga Scorpion, Pepper X, Dragon’s Breath, and Naga Morich are a few of these extremely hot cultivars.

In a dehydrator or oven, spread the peppers out to dry entirely naturally over the course of a few weeks. If you buy dried peppers, you may skip this step.

Pick the pepper’s finest pieces. The white pith that encircles the seed and the other internal membranes of the pepper fruit are highly abundant in capsaicin. Although it is not as prevalent in the stems and green tissues, it is also found in the fruit’s flesh. Everything below the stem of the pepper is the nicest section to use.

Using a manual grinder, an electric spice or coffee grinder, a blender, or by crushing the peppers using a mortar and pestle, grind them into a fine powder, seeds and all. As pepper inhalation can irritate the nose and lungs, put on the protective rubber gloves, safety glasses, and a mask over the face and nose during this process. You should also thoroughly wash the chosen grinder or other equipment with soap after use to avoid a nasty spicy surprise the next time you use it. The dried peppers are pulverized to enhance their surface area and speed up the subsequent process.

In a canning jar that you can close, put the powdered peppers. Before you shut the container, cover the powdered peppers with anhydrous pure ethanol to cover them entirely. From three to seven days should be allowed for the pepper powder to soak in the jar. Once they have soaked long enough, strain them through cheesecloth or coffee to remove the pepper fragments and sediment and leave only the liquid.

The residual liquid, which consists of alcohol, capsaicin, and chemicals that resemble capsaicin (capsaicinoids), should be boiled at a low temperature or allowed to evaporate in a shallow pan. A nearly pure form of capsaicin is produced after boiling or evaporation. When handling this material, wear gloves and a face mask because it can harm mammals and people.


When pure capsaicin comes into contact with mucous membranes like the eyes, nose, mouth, or lungs, it can be extremely irritating and potentially harmful. When handling chili peppers and capsaicin, always put on safety goggles, a mask that covers your mouth and nose, and protective gloves.

How spicy is the hot sauce Satan’s Blood?

Hot sauce in the shape of a blood vial that contains 800,000 Scoville units of pepper extract is called Satan’s Blood (1.35 FL. OZ. conceived on Friday the 13th, a full moon in October 2000. A must-have collectible is this.

1.5 million Scovilles is how hot?

Numerous chili pepper types are listed on the Scoville scale and heatmeter, classified by their pungency and capsaicin content in Scoville Heat Units (SHU). We offer a straightforward scoville scale graphic as well as an extensive, dynamic, searchable html5 scoville scale table.

Determination of the Scoville Heat Units of fruits of the genus Capsicum

Modern high-performance liquid chromatography is used to measure how hot a chili is nowadays (HPLC). This technique successfully identifies the pungency-causing capsaicinoids, such as dihydro-capsaicin and capsaicin, and measures their concentration. The outcome of an HPLC test is reported as an ASTA severity level, however using a formula, this can be changed to the standard SHU value.

Hottest Chili Pepper in the World

The Carolina Reaper is the spiciest chili pepper in existence. Scoville Heat Units range from 1.5 million to 2.2 million. The article Hottest Chili Pepper in the World has a complete list of the world record holders as well as information on the evolution of the world’s hottest pepper.

Mad Dog 357 No. 9 Plutonium

There is no human alive on this planet who can withstand the heat of Mad Dog 357 No. 9 Plutonium. Not in scorching, flaming inferno. Nevertheless, many thrill-seekers are prepared to give it a shot. Mad Dog 357 No. 9 Plutonium is comparable to ingesting a real chunk of Dante’s Inferno because it has a record 9 million SHUs. As in you’ll be sent to the hospital and it’ll burn.

Don’t trust us? A warning to use it cautiously is included with the spicy sauce itself. Literally, it should only be put to meals for flavor in little drips and drabs rather than being taken directly. It’s that grave.

The Source Hot Sauce

You might incorrectly think that The Source Hot Sauce is harmless as its label doesn’t have any blazing-hot red, orange, or yellow text. Actually, you might even take it for soy sauce. But don’t fall for it. Despite its unassuming packaging and innocent-looking container, this hottie registers 7.1 million SHUs. Even the warning on it, “Do not consume directly,” is similar to that on Mad Dog 357 No. Plutonium. Add to food sparingly and only as an addition.