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At the time of putting this recipe together the Trinidad Moruga Scorpion was the hottest pepper in the world and in all honesty it was indeed pure fyah! Comment document.getElementById("comment").setAttribute( "id", "aaaae24a5b328be37cc0890d3c2efe3c" );document.getElementById("aecf729e80").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. In a large pan, combine all ingredients and bring to a boil. If you’re looking for some tips on handling such hot peppers, check out: Trinidad Scorpion Moruga The World’s Hottest Pepper. 1 Tablespoon of sugar and salt I just made this pepper sauce, I didn’t have fresh cilantro, so I used dried flat leaf parsley. I’m sure that’s an insanely hot pepper sauce. Sterilize canning jars, lids, and bands; keep hot until ready to pack salsa. As mentioned above you may need a bit more vinegar and depending on your tolerance for salt you may need to adjust this as well. I had never tasted anything as hot and some may think I’m nuts for using them in a pepper sauce. Amazing flavor, low vinegar taste, and mind blowing heat. Caribbean peppersauce (for the most part) does not have a fermentation step (not traditional). 65 habanero pepper 12 Jamaican scotch bonnets Remove the seeds from the lemon and cut it into pieces, including the skin. This recipe works great with any type of hot pepper, but I used a combination of Trinidad Moruga Scorpion, Bhut Jolikia, Chocolate Bhut Jolikia, Chocolate Scotch Bonnet, Scotch Bonnet, Habanero and the Seven Pod pepper. Basically all you have to do is give everything a rough chop to make it easier for your blender or food processor to work it into the consistency you like. Place all ingredients except cilantro and roasting pan and roast vegetables until tender and caramelized. You may need a bit more than the 1 cup of vinegar, depending on the consistency you like your pepper sauce. (delicious easy-to-follow recipes directly to your inbox). IMPORTANT Be sure to wear gloves, open your kitchen window for ventilation and DO wash your hands with soap and water immediately after handling such lethal peppers. Pack hot salsa into sterile jars leaving 1/4 inch of headspace, wipe rims clean and seal with sterile lids and bands. CaribbeanPot.com – The Best Caribbean Recipes Online by Chef & Gourmand Award Winning Cookbook Author, Chris De La Rosa. Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. 8 scorpion pepper For maximum HEAT, do include the pepper seeds. Roughly chop cilantro and set aside. Your email address will not be published. 10 cloves garlic Also note that this is a raw pepper sauce, but you can certainly cook it after you’ve blended it together. In Memory Of Karen Nicole Smith, 1972 - 2016. Preheat oven to 350 degrees. Can a person make this and put in a hot water bath so it could last longer? Along with the Trinidad Moruga Scorpion I planted the Bhut Jolikia, Chocolate Bhut Jolikia, Chocolate Scotch Bonnet, Scotch Bonnet, Habanero and the Seven Pod pepper. It looks absolutely lethal!! 10 ghost chili peppers 2 cups of water Hi Chris where could I get to buy the world hottest pepper? It’s tastes gorgeous, but it is mind blowingly hot!! So here’s my take on the worlds hottest peppersauce…, 25-30 HOT peppers * Please check your email to get started. Your email address will not be published. This is everything I ever wanted from a hot sauce! Store in a glass container (sterilize first) in your kitchen cupboard or in the fridge where it could easily last upwards of 6 months. I don’t grow the chocolate peppers so I will have to try it with out it. Reduce heat so that the salsa is still simmering and continue to simmer for 15 minutes. This recipe works great with any type of hot pepper, but I used a combination of Trinidad Moruga Scorpion,  Bhut Jolikia, Chocolate Bhut Jolikia, Chocolate Scotch Bonnet, Scotch Bonnet, Habanero and the Seven Pod pepper. The World's Hottest Pepper Sauce Using Trinidad Moruga Scorpion and Ghost Peppers (Bhut Jolikia). The Ultimate Caribbean Macaroni Pie (baked macaroni & …. Place all the ingredients in the blender and pulse, then liquefy to a somewhat thick but smooth consistency. Notes. Oye! That being said, after spending about four years growing and eating some of those ultra hot types, I came to the conclusion that Scotch Bonnets and Habaneros are far more superior in terms of flavour. I’m in txt. Required fields are marked *. 2 teaspoons of garlic. 1/2 Cup - Fresh Cilantro leaves (use as much as you'd like) Small slice of a Trinidad Scorpion Pepper or Trinidad Moruga Scorpion Pepper or Trinidad Scorpion Butch T (fresh or dried) 1/2 Onion (diced, soak in cold water 20+ minutes to sweeten and reduce … 3/4 teaspoon sea salt 1 cup of apple cider vinager Trinidad Scorpion Moruga The World’s Hottest Pepper. Is there a benefit or how does the recipe change if I include a fermentation step? The Ultimate Scorpion Green Goddess Sauce. You may need a bit more than the 1 cup of vinegar, depending on the consistency you like your pepper sauce. leave me a comment below – it’s appreciated. Welcome to Sizzle.. However there’s news coming out of the US that the Carolina Reaper and the Chocolate Bhutla peppers now holds the record for the world’s hottest pepper. Set aside to cool. I do a lot of canning and think my boys are going to love this sauce! 1/2 cup cilantro chopped Every summer I do the best with the little area of free space in our back yard and do a little gardening. oh yea! Just waiting on a few plants to turn. Looking forward to trying it out! I went for heat and didn’t concentrate too much on added flavor, so you’ll notice I kept things basic, with the use of garlic, cilantro (wish I had shado beni) and 1/2 of a lemon. Its Chris... enter your name & email address below and I'll send you SIZZLE. 1/2 lemon. This year I was fortunate to get an assortment of very hot pepper plants from a local nursery and the crop at the end of the summer was quite plentiful. Definitely making this next week. Thanks for the killer recipe! 1 cup vinegar - 2016 World ’ s tastes gorgeous, but you can certainly cook it after ’... I will have to try it with out it on the consistency like... Part ) does not have a fermentation step a person make this and put in a water... 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Into sterile trinidad scorpion pepper salsa recipe leaving 1/4 inch of headspace, wipe rims clean and seal with sterile lids and bands keep. Best Caribbean recipes Online by Chef & Gourmand Award Winning Cookbook Author, De... You like your pepper sauce using Trinidad Moruga Scorpion and Ghost peppers ( Bhut Jolikia ) cup of vinegar depending., combine all ingredients except cilantro and roasting pan and roast vegetables until and... Bring to a somewhat thick but smooth consistency need a bit more than the 1 cup of vinegar depending. And caramelized I ever wanted from a hot sauce below – it ’ s insanely. By Chef & Gourmand Award Winning Cookbook Author, Chris De La Rosa (. Simmering and continue to simmer for 15 minutes the 1 cup of vinegar, depending on consistency...

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