Start by wearing gloves to handle the Carolina Reaper peppers, as they are extremely hot. Remove the stems and chop them coarsely. Set aside.

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Add the garlic cloves and cook for an additional 1-2 minutes until the garlic is fragrant.

Add the chopped Carolina Reaper peppers to the saucepan. Stir well to combine with the onion and garlic. Cook for 3-4 minutes, allowing the peppers to soften slightly.

Pour in the apple cider vinegar, water, and lime juice. Stir in the sugar, ground cumin, ground black pepper, and salt to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the peppers are fully softened.

Remove the saucepan from the heat and let the mixture cool slightly. Transfer the mixture to a blender or food processor. Add the fresh basil leaves, and blend until the sauce reaches a smooth consistency.

If the sauce is too thick, add a bit more water or vinegar to reach your desired consistency. Blend again until smooth.

For a smoother texture, you can strain the sauce through a fine-mesh sieve to remove any remaining solids.

Carefully pour the hot sauce into sterilized glass bottles or jars. Let it cool to room temperature before sealing.

Store this hot sauce in the refrigerator. It will be kept for several weeks. Shake well before each use.