Fallen Angel Recipe

Prepare the Vegetables

Begin by washing the Carolina Reaper peppers thoroughly. Remove the stems and cut them in half to remove the seeds if you prefer a slightly less spicy sauce. Peel the garlic cloves and chop them finely. Dice the onion and tomatoes into small pieces.

Sauté the Base Ingredients

In a medium-sized saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Then, add the chopped garlic and sauté for an additional 1-2 minutes until fragrant.

Combine Ingredients

Add the halved Carolina Reaper peppers and diced tomatoes to the saucepan with the sautéed onion and garlic. Stir to combine.

Add Vinegar and Seasoning

Pour in the apple cider vinegar. Then, add salt, brown sugar, black pepper, and cumin. Stir well to incorporate all ingredients.

Simmer the Sauce

Bring the mixture to a gentle boil, then reduce the heat to low. Allow the sauce to simmer uncovered for about 20 minutes, stirring occasionally, until it thickens slightly.

Blend the Sauce

Once the sauce has simmered, remove it from heat and let it cool slightly. Carefully transfer the mixture to a blender and blend until smooth. Be cautious when blending hot liquids.

Store or Serve

Transfer the blended sauce to a clean bottle or jar. Let it cool completely before sealing. This sauce can be stored in the refrigerator for up to a month or served immediately as a fiery condiment.