Trinidad Scorpion Hot Sauce Recipe

The hot pepper sauce is a must to have in every kitchen to spice things up and put flavor on your plate. The homemade hot sauce is made from hot peppers like the Scotch bonnet, Caribbean red, ghost peppers, Scorpion peppers, etc.

This homemade sauce consists of hot peppers and vinegar. If you are making the hot sauce in a small quantity then you can replace vinegar with lemon or lime juice. The process of making hot sauce is quite simple and easy.

The hot sauce can be used in many different ways for various dishes. Mix a bit of hot sauce in the sour cream and use it as a dressing for chicken or fish. A bit of mayo and cream cheese with hot sauce make a quick dip for fries, nuggets, and much more.

This hot sauce can be stored for months in properly sealed jars. Keep the hot sauce jar in the refrigerator after opening it.

Ingredients

  • 1 pound of hot peppers
  • 1 head of garlic, peeled
  • 1 cup of vinegar
  • 1 tablespoon salt
  • Mason Jars with lids

How to make hot sauce

Wear your gloves before washing the peppers. Remove stems from all of the peppers.

In a food processor or blender, grind peppers in batches along with few garlic cloves. Add some portion of vinegar and pulse. Pour this mixture into a pot and repeat this process for the remaining peppers.

Put the pot on the stove, add salt and cook on medium heat.

Fill water in another pot and bring to a boil. Place all the lids from jars into hot water.

When the pepper sauce starts making bubbles, turn off the heat and pour the hot sauce into jars immediately. Close the jars with lids but do not tighten too much. Let the hot air suck in the lid that will cause it to seal properly.

Keep these hot sauce jars in a cool and dry place. Once you open a jar to use the sauce, store it in the refrigerator until fully consumed.

Trinidad Scorpion Hot Sauce Recipe
Print Recipe

Trinidad Scorpion Hot Sauce Recipe

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Servings: 10 small jars
Author: Rehan

Ingredients

  • 1 pound of hot peppers
  • 1 head of garlic, peeled
  • 1 cup of vinegar
  • 1 tablespoon salt
  • Mason Jars with lids

Instructions

  • Wear your gloves before washing the peppers. Remove stems from all of the peppers.
  • In a food processor or blender, grind peppers in batches along with few garlic cloves. Add some portion of vinegar and pulse. Pour this mixture into a pot and repeat this process for the remaining peppers.
  • Put the pot on the stove, add salt and cook on medium heat.
  • Fill water in another pot and bring to a boil. Place all the lids from jars into hot water.
  • When the pepper sauce starts making bubbles, turn off the heat and pour the hot sauce into jars immediately. Close the jars with lids but do not tighten too much. Let the hot air suck in the lid that will cause it to seal properly.
  • Keep these hot sauce jars in a cool and dry place. Once you open a jar to use the sauce, store it in the refrigerator until fully consumed.

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