My Hottest Bloody Sauce

Sauces, Trinidad, Vegetarian

You can’t have fresh and fiery Chillies in your kitchen without making a homemade sauce. This insanely spicy sauce recipe uses not only the World’s Hottest Chilli but also a mix of other Super-hots.



  • 1 kg superhot Chillies stems removed
  • ( 500 gm Carolina Reaper, 250 gm Ghost Chillies, 250gm Trinidad Scorpions)
  • 4 cloves Garlic
  • 12 large Basil leaves
  • 1 cup Vinegar
  • 1 tsp Salt



1. Heat an oven to 180c degrees. Set the Chillies and Garlic on a baking sheet and bake them about 15-20 mins, or until the skins slightly charred. Keep an eye on these. You don’t want them to burn, and watch out for any fumes.

2. Add Chillies to a food processor. Squeeze garlic out of their skins and into the food processor they go.

3. Add Basil leaves and process.

4. While processing, add in Vinegar until it is nicely pureed. Watch out for the fumes!

5. Add salt and stir. Push the sauce through a strainer.

6. Pour into sterilized bottles and enjoy. Give to your neighbours. The longer you let it sit, the more the flavours will meld.