Scorpion Pepper Hot Sauce Recipe
This Scorpion Pepper Hot Sauce Recipe delivers an intense burst of heat followed by bright, tangy flavor from vinegar and fresh lime juice.Garlic and onion create a rich savory depth, while a small amount of sugar gently softens the sharp edges without making the sauce sweet.
Equipment
- Cutting board
- Sharp knife
- Disposable gloves
- Small saucepan
- Wooden spoon
- Blender or food processor
- Measuring cups and spoons
- Glass jar or bottle with a lid
Ingredients
- 4 –6 Trinidad Scorpion peppers stems removed (wear gloves when handling)
- ½ cup 120 ml white vinegar or apple cider vinegar
- 2 garlic cloves minced
- 1 teaspoon sugar
- ½ medium onion roughly chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ¼ cup 60 ml water
- ½ teaspoon salt
Instructions
Step 1:
- Put on disposable gloves before handling the Trinidad Scorpion peppers. Remove the stems, roughly chop the peppers if desired, mince the garlic, and chop the onion into small pieces.
Step 2:
- Pour the vinegar, water, chopped peppers, garlic, onion, sugar, and salt into a small saucepan. Stir everything together and place the pan over medium heat.
Step 3:
- Bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the peppers and onion become soft and fragrant.
Step 4:
- Remove the saucepan from the heat and let the mixture cool for 5 to 10 minutes. Add the fresh lime juice and olive oil.
Step 5:
- Transfer everything to a blender or food processor. Blend until the sauce is completely smooth. If you prefer a thinner consistency, add a little more water and blend again.
Step 6:
- Pour the finished hot sauce into a clean glass bottle or jar. Allow it to cool completely before sealing. Store it in the refrigerator for at least 24 hours to let the flavors develop before serving.