My son likes his hot chile peppers and especially hot sauce. The hotter the peppers are and the hotter the hot sauce is the better it is. My son has been growing chile peppers for several years now, and has recently grown Carribean Red Chili Peppers. The plant is producing large amounts of Carribean Red chile peppers, which makes him very happy.
The Carribean Red Chile Red pepper 300,000 - 475,000 Scovilles. The Carribean red habanero is about twice as hot as a regular habanero. This extremely hot pepper, originally from the Yucatn peninsula in Mexico, is now also cultivated in the Carribean and around North America.
This is the recipe that he made up for his homemade hot sauce:
Homemade Hot sauce
makes one quart
3 cups coarsely chopped peppers (stems removed)
2 cups white vinegar
1 tablespoons salt
Put all the ingredients in a blender or food processor; blend until smooth.
You can preserve your sauce by canning it in sterilized pint jars in a hot water bath for 35 minutes. For serving, pour into saved and cleaned bottles with a sprinkler top.
These are the same chili peppers that he used in a dish, that literally made me cough from breathing in the hot pepper smell.