Sauces & Condiments

The Ultimate Scorpion Green Goddess Sauce.

Chris De La Rosa
Chris De La Rosa
Storyteller · Award-Winning Author · TV Personality & Caribbean Culinary Curator.
February 16, 2020
1 comment
The Ultimate Scorpion Green Goddess Sauce.

Along with cooking, gardening (being in the outdoors) is probably my second passion and my way of dealing with everyday stress. While I can’t (I do try though) grow many of the tropical fruits and vegetables I grew up enjoying in the Caribbean, I’ve been VERY successful at growing some of the most insane (HOT) peppers in the world. With that in mind, I give you my Green Goddess Sauce.

You’ll Need…

peppers (assortment | 15-20)
1 teaspoon grated horseradish
5-7 leaves shado beni
1-2 tablespoon olive oil
3/4 cup mayo
1 teaspoon white sugar
1 lime (juice)
1/2 teaspoon sea salt
1/2 small bitter-melon (rough chop)
4-6 cloves garlic

Warning! This can be VERY spicy. Please wear gloves, work in a well ventilated room and be sure to wash your hands with soap and water IMMEDIATELY after handling such hot peppers.

I used a food processor to make this insanely spicy (but flavorful) sauce, but I strongly believe that you’ll get better results (more smooth/creamy) from a high speed blender.

Remove the stems off the peppers (I used all green peppers, except for 1 ripe or red Ghost to give the sauce some specks of red) and give them a wash with cool water – drain/dry. Then you’re basically adding all the ingredients mentioned above into a food processor or blender.

While horseradish is not something you find, nor see being used in Caribbean style peppersauce (hot sauce), it adds a wonderful heat profile the peppers cannot deliver.

In case you’re wondering, I used Trinidad Moruga Scorpion, Pimento (aka seasoning peppers), Habanero and Green ghost (Bhut jolokia) peppers. But you can tame things down with less spicy peppers and of course you can use peppers you have available to you. No bell or sweet peppers will NOT work.

Run everything in the food processor or blender until smooth or to the consistency you like.

The mayo + garlic undertone is just outstanding.. without taking away from the HEAT of the peppers and horseradish. The bitter melon is another key addition which helps to bring all the flavors together and the sugar will help to mellow things a little. Honey would be another great addition if you want to play around with the recipe.

This green goddess sauce will last in the fridge (once you use a sterilized glass container) for 5- 8 months. And if you want to change the flavor a little, warm about a teaspoon full in the microwave (not on a metal spoon obviously) and get ready for a totally different taste… it’s as if it awakens the Caribbean Sunshine!

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Similar Recipes

  • Spam For Breakfast – Caribbean Style Spam Recipe.

    NO! I never had Spam while living in the Caribbean as mom wasn’t big on feeding us canned stuff (corned beef, salmon and sardines were the exceptions) and to be completely honest, this was the first time I would be including Spam in a recipe. Further, I didn’t even know what to expect as I opened the can of Spam. Totally unknown territory for me, but the plan was to include this interesting canned meat in our morning breakfast alongside eggs, slices of avocado and toasted coconut bread.

  • |

    The Ultimate Jerk Burger.

    Last weekend I was asked “what’s your specialty?” in reference to what I cook and without hesitation I said it’s not so much a dish or category of food, but technique. As we continue July’s Month Of Grilling, I’m sure you can tell that I quite enjoy working with the raw heat of the grill. The essence of the fire changes the overall dish in such a manner that’s almost impossible to duplicate on a stove or oven. While we’re not using pimento wood to give the burgers that unique “Jamaican Jerk” depth, I assure you that you’ll be amazed by what a simple jerk marinade can do to basic ground beef.

  • |

    Screaming Fruity Peppersauce (Hot Sauce)

    Every summer I try to plant many of the herbs, vegetables and peppers I use in the recipes I share, in the little garden I have at the back of our home. Nothing gives me pleasure than knowing what went into growing my food and there’s always a sense of accomplishment as well for me. Every year I try to plant a variety of HOT peppers, ranging from the insane stuff to mild and flavorful. This homemade pepper-sauce is not about the mild – unfortunately. We’re going for raw heat with the peppers I’ll be using, However with the addition of the frozen berries things will balance off naturally.

  • |

    Gluten Free Jerk Marinade (for Chicken, Pork, Shrimp and Fish)

    Over the years I’ve shared countless recipes for making jerk marinades, sauces, how to make finger-licking Jamaican jerk in the oven and classic jerk on your grill and bbq. As we continue our annual July Month Of Grilling I thought I’d shift focus and share a gluten friendly version of this classic Jamaican jerk marinade for our friends who deal with gluten intolerance. A jerk marinade which goes well with fish, shrimp, pork and in this case, some chicken legs which we’ll marinate before slowly cooking them over a moderate coals-fire in the back yard.

  • | |

    Strawberry Chow (Spicy pickle / salad) Recipe.

    If you grew up in the Caribbean, especially the Southern Caribbean, “Chow” would have been a key part of your childhood experience. A spicy pickle loaded with Garlic and Citrus juice, along with Scotch Bonnet Peppers. Usually half-ripe mango is the key ingredient, but we use just about any fruit we can find and when all fails, we even use cucumber. With a good batch of fresh strawberries from my garden (watch the video) and since they were a bit tart, I thought I’d rock a quick chow.

  • |

    Amazing BBQ Ribs In The Oven (recipe).

    Every July I go in search of smoke, fire and flavors with our annual month of grilling. And in doing so I usually get a number of emails from people without a grill/bbq pit who are in search of that sticky goodness you get with grilled meats. Here’s my take on doing bbq pork ribs during those cold winter months, in the oven. Remember if you’re doing this recipe gluten free, you will have to use your favorite gluten free bbq sauce for the finishing touches near the end.

One Comment

  1. Hi Chris!
    That’s a good recipe for a nice well balanced hot sauce. Love the heat and the creamy texture that makes the flavors linger on the palate.
    What do you eat this with though? What kind of food will pair well?
    Or as we Trini does say, what go go good with this?

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *