Trinidad Scorpion Pepper Hot Sauce Recipe
Bold and fiery Trinidad Scorpion Pepper Hot Sauce Recipe made with fresh scorpion peppers, onion, garlic, and tangy vinegar.
Equipment
- High-speed blender or food processor
- Saucepan
- Cutting board
- Sharp knife
- Gloves
- Glass jar or bottle with lid
Ingredients
- 6 –8 Trinidad scorpion peppers stems removed
- 1 cup white vinegar or apple cider vinegar
- 4 garlic cloves peeled
- 1 small onion roughly chopped
- 1 teaspoon salt
- 1 teaspoon sugar or honey optional but recommended
- ½ teaspoon smoked paprika optional
- ¼ cup water
Instructions
Step 1: Prep the Peppers
- Put on gloves. Carefully remove the stems from the Trinidad scorpion peppers. You can leave the seeds in for maximum heat, or remove some if you want it slightly less intense.
Step 2: Simmer the Base
- In a saucepan, add the peppers, vinegar, garlic, onion, salt, sugar, paprika, and water. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes until everything is soft and fragrant.
- Your kitchen will smell spicy and sharp—open a window if needed.
Step 3: Blend Until Smooth
- Carefully transfer the mixture to a blender. Blend on high until completely smooth. Let steam escape while blending to avoid pressure buildup.
Step 4: Taste and Adjust
- Taste carefully (and I mean carefully). Adjust salt or vinegar if needed. If it’s too thick, add a splash of water or vinegar and blend again.
Step 5: Store
- Pour the sauce into a clean glass bottle or jar. Let it cool, then seal and refrigerate.