Trinidad Scorpion Hot Sauce Recipe
If you're looking to turn up the heat in your kitchen, the Trinidad Scorpion Hot Sauce recipe is your ticket to an intensely fiery experience.
Equipment
- Gloves (to handle the peppers)
- Cutting board
- Chef’s knife
- Blender or food processor
- Saucepan
- Funnel
- Sterilized bottles for storing the sauce
Ingredients
- 10 Trinidad Scorpion peppers stems removed
- 3 cloves garlic peeled
- 1 medium onion chopped
- 1 carrot chopped
- 2 tomatoes chopped
- 1/2 cup apple cider vinegar
- 1/4 cup lemon juice
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
- Wear Gloves: Before you start, wear gloves to protect your skin from the potent oils of the Trinidad Scorpion peppers.
- Prep the Ingredients: Chop the onions, carrots, tomatoes, and garlic finely.
- Cook the Vegetables: Heat the oil in a saucepan over medium heat. Add the onions, garlic, and carrots. Cook until they are soft.
- Blend the Mixture: Transfer the cooked vegetables to a blender. Add the Trinidad Scorpion peppers, tomatoes, vinegar, lemon juice, sugar, and salt. Blend until smooth.
- Simmer: Pour the blended mixture back into the saucepan. Simmer over low heat for 20 minutes to allow the flavors to meld together.
- Bottle the Sauce: Using a funnel, carefully transfer the hot sauce into sterilized bottles. Seal and let cool before storing in the refrigerator.
Notes
- Mango Twist: Add a ripe mango to the blender for a fruity, tropical flavor that compliments the heat.
- Smoky Flavor: Include a teaspoon of smoked paprika to add a smoky dimension to the hot sauce.
- Herbal Notes: Toss in a handful of cilantro or parsley for a fresh herbal note.
- Extra Tangy: Increase the lemon juice or add lime juice for more tanginess to cut through the heat.
- Honey Sweetened: Substitute sugar with honey for a smoother, more rounded sweetness.