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Sauces & Condiments Vegetarian

The World’s Hottest Pepper Sauce Using Trinidad Moruga Scorpion and Ghost Peppers (Bhut Jolikia).

13 Comments on The World’s Hottest Pepper Sauce Using Trinidad Moruga Scorpion and Ghost Peppers (Bhut Jolikia).

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! I had never tasted anything as hot and some may think I’m nuts for using them in a pepper sauce. 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.

Every summer I do the best with the little area of free space in our back yard and do a little gardening. 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. 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.

So here’s my take on the worlds hottest peppersauce…

 

You’ll Need…

25-30 HOT peppers *
1/2 cup cilantro chopped
3/4 teaspoon sea salt
1 cup vinegar
10 cloves garlic
1/2 lemon

Notes. 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. You may need a bit more than the 1 cup of vinegar, depending on the consistency you like your pepper sauce. Also note that this is a raw pepper sauce, but you can certainly cook it after you’ve blended it together.

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.

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. Remove the seeds from the lemon and cut it into pieces, including the skin. 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.

Place all the ingredients in the blender and pulse, then liquefy to a somewhat thick but smooth consistency.

For maximum HEAT, do include the pepper seeds.

* Liking the old school blender?

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. Store in a glass container (sterilize first) in your kitchen cupboard or in the fridge where it could easily last upwards of 6 months.

 

If you’re looking for some tips on handling such hot peppers, check out: Trinidad Scorpion Moruga The World’s Hottest Pepper.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Sauces & Condiments

An Ambrosial Pepper Sauce Recipe.

35 Comments on An Ambrosial Pepper Sauce Recipe.

recipe for homemade pepper sauce

It’s been a sticky summer with just about everyday being extremely hot and humid, but I’m not complaining except for the havoc all this heat is doing to my habanero plants. If you’re connected to the Facebook Fan Group, you’d know that a few weeks back I was seeking advice on what to do with my plants. They were dropping their leaves and not holding on to the flowers or baby peppers. Good news is that I finally got some peppers, but the yield is about 70% lower than in previous years.  I’m hoping that the cool weather we get in mid to late August will see the second crop be better.

As we’ve discussed in previous hot sauce (pepper sauce) recipes, in the Caribbean just about everyone makes their own sauce and have some sort of secret family recipe or the other. But if we were to define our hot sauces, one word comes to mind – HOT! This sauce is not a traditional Caribbean pepper sauce, since we’ll be using canned peaches and the texture is a but more liquid than the ones we make down the islands. Traditional stuff is a bit more thick or chunky, with the use of carrots, papaya, chunks of ripe limes and other native ingredients.

* NOTE: If you’re using scotch bonnet or habanero peppers and you want the flavour without all the heat, discard the seeds and inner white membrane. This is where all the real heat is in peppers. Additionally, when cutting up the peppers be sure to use a disposable gloves or rub cooking oil over your hands to form a a protective shield from the oils from the peppers. And don’t forget to wash your hands thoroughly with soap after you’re done with this recipe.

You’ll Need…

16 hot peppers (Habanero, Scotch Bonnet or whatever you consider to be hot)
1 can peaches in syrup (trust me on this one my Caribbean people) 14oz
1/4 cup light brown sugar
1/4 cup molasses
1 cup distilled vinegar
2 tablespoon salt
2 tablespoon paprika
1 tablespoon black pepper
3 tablespoon chopped cilantro (use shado beni if you have instead)
1/2 teaspoon ground allspice
3 cloves garlic
1 tablespoon mustard

trinidad peppersauce recipe

Remove the stems from the peppers and give them a rough chop so it’s easier to puree in your blender or food processor. Basically all you’re doing is adding all the ingredients to the blender as in my case and puree until you have a smooth consistency.

habanero peppers for making hot sauce

recipe for homemade pepper sauce

homemade caribbena hotsauce

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caribbean pepper sauce recipe

making hot suace from habaneros

habanero hotsuace recipe

Don’t ask me why as I can’t explain, but if you allow the finished sauce to rest for about 1 day or so in the fridge, the flavour changes for the best, compared to if you started using it the very same time you’re done making it. However, I’m a hotsauce addict so I started using mine seconds after it came out of the blender. In true Caribbean style I saved my old bottles (pasta sauce etc) just for these occasions. After a good wash in boiling hot water and soap, I allowed them to dry and then I topped one with the hot sauce. Hey, I’m just doing my part to keep this earth we call home greener by reusing!

caribbean hot sauce

This sauce is very savory with a bold kick of heat as it makes it’s way around your tongue. As I mentioned above, it’s not a traditional Caribbean style hotsuace and it’s a bit runny. It makes a great topping for grilled meats, hamburgers, hot dogs and on sandwiches. I would bet my last dollar that it would also make a great dipping sauce for wings. Directly below you’ll find links to other hot sauce (pepper sauce as it’s know on the islands) recipes that I’ve done in the past.

I’d love to get your feedback or just say “hi” in the comments box below – it’s appreciated. And before I go I’d like to remind you to check out the latest cooking videos, pictures and if you’ve not already done so, join our select group on Facebook. Where we discuss all things related to the Caribbean Cooking Culture.