If using fresh Scorpion peppers, wear gloves to handle them to avoid irritation. Remove the stems and slice them in half. For dried peppers, you may want to rehydrate them by soaking them in warm water for about 10 minutes before using. Chop the garlic and onion.

Heat the olive oil in a saucepan over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.

Add the Scorpion peppers, vinegar, water, and cilantro to the pan. Stir well, and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to combine and the peppers to soften.

Remove the pan from heat and let it cool slightly. Once cooled, transfer the mixture to a blender or food processor. Add salt, sugar, and paprika. Blend until smooth and well combined. If you prefer a smoother consistency, you can strain the sauce.

Taste the sauce and adjust the seasoning if necessary, adding more salt or sugar depending on your preference. If the sauce is too thick, you can add a bit more water or vinegar to reach your desired consistency.

Pour the hot sauce into an airtight container or a glass bottle and refrigerate. The sauce can be stored in the fridge for up to 2-3 weeks. Use it to add fiery heat to your favorite dishes!