I Made The Spiciest Hot Sauce Ever (9,000,000 SCOVILLE)

Ingredients

• unspecified Pepper Extract (9 million Scoville) (extremely concentrated, handle with gloves)
• unspecified Ghost Peppers (Bhut Jolokia) (remove stems, wear gloves, chop finely)
• unspecified White Vinegar (5% acidity, provides acidity and preservation)
• unspecified Water (adjusts sauce consistency)
• unspecified Salt (enhances flavor, use kosher or sea salt)

Instructions

1. Safety First

   Put on protective gloves and, if desired, goggles. Ghost peppers and the pepper extract can cause severe skin and eye irritation.

   Time: PT2M

2. Prepare the Peppers

   Remove stems from the ghost peppers, slice them open, and finely chop the flesh. Discard seeds if you prefer a slightly less bitter flavor.

   Time: PT5M

3. Combine Ingredients

   In the blender, add the chopped ghost peppers, the pepper extract, water, vinegar, and a pinch of salt.

   Time: PT2M

4. Blend to a Smooth Sauce

   Blend on high speed until the mixture is completely smooth, about 30‑45 seconds.

   Time: PT1M

5. Gentle Simmer

   Transfer the blended mixture to a small saucepan and bring to a gentle simmer for 5 minutes, stirring occasionally. This helps meld the flavors and reduces any raw pepper bite.

   Time: PT5M

   Temperature: medium heat

6. Cool and Bottle

   Remove the saucepan from heat, let the sauce cool to room temperature, then pour it into an airtight bottle or jar using a funnel.

   Time: PT5M

Nutrition Facts

0

Protein

0g

Carbohydrates

0g

Fat

0g

Fiber

0g