15 Habaneros

8 Carolina Reapers

150ml powdered Habanero

50ml powdered Trinidad Moruga Scorpion Yellow Large

50ml powdered Spicy Mustard Habanero

1 bag of Mandarin Oranges

2 garlic clusters

4 cups of white vinegar

2 lemons

2 limes

1 white onion

Bit of salt

3 handfuls of baby carrots

1 bundle of cilantro

1/2 cup each lemon and lime juice from concentrate

1qt of filtered water

Directions: blend the oranges, carrots, garlic, onion, cilantro, all fresh peppers, salt, 2 cups of vinegar and the freshly squeezed lemons and limes. Let sit over night.

The next day bring to a low boil for 30 minutes. Run through a strainer, saving both the liquid and the mash. Put the liquid back in the fridge.

Add the quart of water to the mash. Bring to a boil for 15 mins. Replay straining procedure. Dump liquid in with other liquid in fridge

Cover a cookie sheet with tin foil and spread the mash over it evenly. Put in oven for 12 hrs at 190. It should be crunchy and crusty. Pulverize. I used a spice grinder. Add this powder to the liquid in the fridge. Add all other powder, lemon/lime concentrate and remaining 2 cups of vinegar.

Boil for 30 minutes, stirring frequently. Using sterilized bottles, employ hot bottle method to capture at a minimum of 180 degrees.

Check the pH. Mine was around 3.2. Batch yield was just over 60 Oz.