Scorpion Pepper Hot Sauce Recipe
If ketchup, ginger, or even Maggi chicken seasoning makes you sweat, it’s time to click away—this Scorpion Pepper Hot Sauce Recipe isn’t for the faint of heart. But for my fellow spice lovers who drizzle hot sauce generously over every meal, or maybe, like me, empty an entire bottle onto your plate until it resembles the Trinidadian flag—red and fiery—this Scorpion Pepper Hot Sauce recipe is a game-changer.
Ingredients
- 1 cup white vinegar
- 2 limes or lemon juice
- 10 leaves of culantro bandanna/shado beni or substitute with cilantro
- 1 head of garlic peeled
- 2 teaspoons salt adjust to taste
- A blend of 50 peppers including red scorpion peppers, yellow scorpion peppers, Guyanese cherry peppers/“weary” peppers
Instructions
- First, ensure that all your tools—especially the food processor and jars—are thoroughly cleaned and completely dry. Rinse them with vinegar or bleach to avoid any mold or bacteria growth. This is critical because even a tiny amount of water can ruin your sauce.
- Squeeze the juice from the limes (or lemons) and set it aside. This will be added later to give the sauce that extra zesty kick.
- Add half of the peppers, garlic, culantro (or cilantro), salt, and half the vinegar into your food processor. Begin blending until smooth. Slowly add the remaining peppers and vinegar as it blends.
- As the mixture blends, stop the processor occasionally to scrape down the sides. This ensures that any larger chunks of peppers, garlic, or culantro get blended evenly. Blend until the mixture is smooth but still has some texture.
- Once blended, add the fresh lime juice and give the mixture a final pulse to incorporate it fully.
- Carefully pour the pepper sauce into sanitized glass jars. Make sure no water gets into the jar, as this can spoil your sauce.
Video
Notes
To store Scorpion Pepper Hot Sauce properly, transfer it to sterilized glass jars with airtight lids. Keep it in the refrigerator, where it can last for several months.
For long-term storage, you can boil the jars for 2-3 minutes to kill impurities or cure the sauce in sunlight for 3-5 days before refrigerating. Avoid metal containers or lids.