Categorized |Bits and Bites, Gluten Free, Vegetarian

Blueberry Trinidad Moruga Scorpion Peppersauce Recipe (Moruga Scorpion hot sauce).

Trinidad Moruga Scorpion Peppersauce Recipe (9)

My passion for peppersauce (homemade hot sauces) is fueled by having been surrounded by very creative peppersauce makers even as a little boy on the islands, but more importantly… my daughters possess the same sort of intense affection for the fiery stuff as I do. There’s no better motivation than having those close to you share the same traits, so when you get creative in the kitchen, you know it’s something you will connect with as a family. With the use of the Trinidad Moruga Scorpions which at the time of making this sauce is the 2nd hottest pepper in the world, you’re getting a hot sauce which should be used with extreme caution. But I find that by using the blueberries, you get a lovely fruity roundness.

You’ll Need…

6 scorpion peppers
2 cups blueberries
2 oranges (juice)
2 scallion
1/4 brown sugar
1 lime (juice)
1/2 cup vinegar

optional – honey – cinnamon – allspice

Note: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

IMPORTANT! Be sure to wear gloves when handling the peppers and wash your hands immediately after with soap and water. I would also recommend having your kitchen window open and the stove exhaust fan on while cooking the sauce.

Trinidad Moruga Scorpion Peppersauce Recipe (1)

Give the peppers and scallions,  a rough chop.. include the seeds if you REALLY want the HEAT! Then place all the ingredients in a saucepan on a low heat and bring to a simmer. Cook/simmer for about 15-20 minutes. Then allow to cool before you place in the blender or food processor.

Trinidad Moruga Scorpion Peppersauce Recipe (2)

Trinidad Moruga Scorpion Peppersauce Recipe (4)

The blueberries will breakdown along with the peppers and the other ingredients will incorporate for a very tasty (but HOT) chunky sauce as this point. As mentioned above, allow it to cool then place it all in a blender and puree to a smooth sauce.

Trinidad Moruga Scorpion Peppersauce Recipe (5)

Trinidad Moruga Scorpion Peppersauce Recipe (6)

Trinidad Moruga Scorpion Peppersauce Recipe (7)

Trinidad Moruga Scorpion Peppersauce Recipe (8)

Trinidad Moruga Scorpion Peppersauce Recipe (10)

Place in a glass container and store in the fridge! I know you’re thinking.. “but Chris, blueberries is NOT Caribbean!”.. Agree.. but I tend to use the fruits (ingredients) I’m now surrounded with.. and to be quite honest, you’ll be amazed at how wonderful this peppersauce is. Great on grilled meats, burgers, hotdogs and a few drops on your sausage and eggs in the morning!

Summary
Recipe Name
Blueberry Trinidad Moruga Scorpion Peppersauce Recipe (Moruga Scorpion hot sauce).
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Average Rating
4.5 Based on 11 Review(s)
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10 Responses to “Blueberry Trinidad Moruga Scorpion Peppersauce Recipe (Moruga Scorpion hot sauce).”

  1. Jamie says:

    Wonderful concoction! A friend gave me about a dozen Morugas. So, I did a search and I’m glad I found this recipe! I skipped the salt as well. I’m usually a salt whore, but I believe this to be a wonderful representation of both the blueberry and the scorpion. The blueberries came from my mother in law’s bushes as well. Wonderful blueberry jam flavor on the front and then the Scorpions take over with their flavor an heat. SimpLe. Delicious. Well done!

  2. DJ says:

    could i replace the blueberries with huckleberries? also how many carolina reapers would you recommend for this recipe if i’m not using scorpion peppers?

  3. Ike says:

    I love this recipe. delicious! Can we not include all the pictures in the “print friendly” version though? not really needed and I just blew a color print cart lol

  4. Rob says:

    Picked this recipe as my first time ever attempting to make my own hot sauce. Thank you for a great and simple recipe!! I used 4 habaneros and 3 Hungarian wax peppers because that’s all I had available out of my garden at the time. I did add a little honey and cinnamon but no allspice. It’s just delicious!! I’ve already put it on my omelette and fried potatoes, a burger and fries. Oh, I also added about a teaspoon of powdered fruit pectin to thicken it a bit. Can’t wait to make this again and give out to friends. I have one scorpion plant in my garden that should start producing in a couple weeks!

  5. Fareed says:

    There is a wonderful one I made for thanksgiving.
    1 lb fresh cranberries, 2 oranges, 1-1/2 tbs of orange zest, 1 tbs of fresh mint chopped, 3/4 cup sugar (or add more to taste). 1 scotch bonnet or two Jalepeno peppers or add more if you want your turkey on fire.

    Peel and peg oranges, remove pits, roughly chop.
    Chop pepper in processor.
    Chop all cranberries with sugar, orange zest, pepper and half of oranges in food processor. do not blend you want a coarse chop.
    Remove from food processor
    Mix in remaining coarse chopped oranges and mint. Refrigerate and use up within two to three days.

  6. Adam says:

    Just made this with some 7 pot chocolates and moruga scorpions a friend grew. Wow! Amazing! Thanks for a great recipe. Had it on some hummus and pita chips at first. Will try it on everything else I eat soon. I made four bottles. How long would you expect it to be edible?

  7. Ed says:

    This looks amazing. Can it be canned?

  8. MissMentor says:

    Hey Chris, Can I substitute blueberries for fresh cranberries and swap out the oranges for some grand marnier? You’re giving me ideas for my holiday chutney sauce. hehehe

    • admin says:

      definitely.. however, remember this will be very fiery! For some body I would even fold in some orange marmalade at the end.

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