Revenge of the Cajun Reaper

Directions

Slice the onions thinly and caramelize them. Fry with a little olive oil over a low heat for 20–40 minutes. The lower and slower, the better. While the onions are caramelizing . . .

Cut the red peppers into large chunks, deseed them, and remove the pith.

Remove the stalks from the Carolina Reapers (keeping as much of the flesh as possible), and break them open to

make sure there are no black seeds inside. Discard any black seeds or soft mushy flesh that you find. Avoid chilies with blackened seeds, as these will be bitter. (If you wouldn’t eat it, don’t put it in the sauce.)

Place red peppers, reapers, and whole cloves of garlic in an oven tray. Sprinkle lightly with olive oil and toss to coat. Roast in a convection oven for 20–30 mins at 375°F.

Add the roasted peppers, chilies, and garlic to the pot with the caramelized onions. Add lemon juice, smoked paprika, salt, and tomato paste, and mix well.

Add the Spanish sherry vinegar, cloves, and dry basil, and bring to a simmer. Simmer on low heat for a further 10 minutes. Remove from heat and stir in the parsley.

Cover the pot and allow it to cool completely (about an hour).

Blend, using a stick blender so that the sauce is relatively fine but not completely smooth. This sauce should have flecks of red (peppers), white (chili seeds), and green (parsley). A completely smooth sauce will lack complexity on the tongue.

Allow the sauce to mature for at least 2 weeks before using.

• Keep a small amount separate and test every couple of days. This will allow you to know when it’s ready.
• When using the sauce, mix lightly with a clean spoon to avoid getting a spoonful of oil! Oil will eventually rise back to the top. Sauce is good for 6–9 months at room temperature or indefinitely if kept in the refrigerator.
• Sauce is good for 6–9 months at room temperature or indefinitely if kept in the refrigerator.