Scorpion Pepper Hot Sauce Recipe
This Scorpion Pepper Hot Sauce recipe combines fiery Trinidad Scorpion peppers with vinegar, garlic, and salt for a bold, intense flavor. Easy to prepare, it balances extreme heat with tanginess and savory notes. Perfect for spice lovers, the sauce is simmered, bottled, and aged for deeper flavor, making it a powerful addition to many dishes.
Equipment
- Gloves (for pepper handling)
- Cutting board
- knife
- Medium saucepan
- Blender or food processor
- Glass bottle or jar with airtight lid
Ingredients
- 8 to 10 Trinidad Scorpion peppers stems removed (you can remove the seeds for less heat, but it’s optional)
- 1 cup white vinegar apple cider vinegar can be used for a slightly sweeter and milder tang
- 4 garlic cloves peeled
- 1 teaspoon salt
Instructions
Wear gloves and prep your peppers
- Before anything else, put on gloves to protect your skin. Trinidad Scorpion peppers are extremely hot and can cause irritation. Remove the stems, and if you prefer a milder sauce, scoop out the seeds. Keep them in if you want maximum heat. Roughly chop the peppers for even cooking.
Cook the base ingredients
- In a medium saucepan, add the chopped Scorpion peppers, peeled garlic cloves, vinegar, and salt. Bring the mixture to a light boil over medium heat, then reduce to a simmer. Let it cook for 10–15 minutes, or until the peppers are soft and the garlic is tender. This also helps mellow the raw garlic flavor.
Blend until smooth
- Carefully transfer the hot mixture to a blender or food processor. Blend on high until the mixture is completely smooth. Make sure to let steam escape while blending (crack the lid or use a towel) to avoid pressure buildup.
Strain and bottle (optional)
- If you prefer a smooth, restaurant-style hot sauce, pour the blended sauce through a fine mesh strainer into a bowl. Use the back of a spoon to push it through. Discard the solids. If you like it rustic and thick, skip straining. Use a funnel to pour the sauce into a clean glass bottle or jar.
Cool, store, and enjoy
- Let the sauce cool to room temperature before sealing. Store in the refrigerator for up to 6 months. The flavor will develop more after a few days. Shake well before each use.
Notes
You must wear gloves when handling Scorpion peppers to avoid skin or eye irritation. The vinegar acts as a natural preservative, so the sauce will keep in the refrigerator for up to 3 months. Always store in a sealed glass bottle or jar plastic can absorb the capsaicin and stain.