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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

Orange Pineapple Pepper Sauce.

24 Comments on Orange Pineapple Pepper Sauce.

Ever ask yourself what’s our love affair with pepper sauce? What is about Caribbean people and the heat we’re always seeking? I’m sure not everyone from the Caribbean is into the hot stuff, but a good majority of us are and we’re influencing so many thousands of people across the globe with the recipes we share. To date there’s about eight pepper sauce recipes I’ve posted and that’s just a teaser into how creative I can get when it comes to making that liquid dynamite we call pepper sauce.

Here’s one I made recently which is packed with heat, but the rich undertones of oranges and pineapple gives it that unique Caribbean vibe. This orange pineapple pepper sauce is a personal fave of mine, especially when BBQ season comes around, so I do hope you give it a try.

 

You’ll Need…

1 1/2 cup orange juice
3/4 teaspoon salt
1 tablespoon brown sugar (golden)
1 cup pineapple chunks
1/4 teaspoon allspice
15 scotch bonnet peppers

Notes: I used store bought orange juice (get the good stuff – no pulp, but nice and thick) and the pineapple came from a can. I got the chunks, with syrup (use the syrup as well). Remember when handling scotch bonnet peppers to use caution as they are VERY hot. Use gloves and don’t include the seeds if you’re overly concerned about the extreme heat. Remember to wash your hands a couple times with soap when you’re done and don’t touch anyone or yourself before you to. If you can’t source scotch bonnet peppers (complain to your grocer) use Habanero peppers.. they are just as deadly.

Wash and give the scotch bonnet peppers a rough chop to make it easier work for your blender or food processor. (again – do wear gloves)

All we need to do now is add all the ingredients into the food processor and give it a few pulses to start. Then work it until you have a smooth consistency. Do remember to add the juice/syrup the pineapple is packed in (if you’re using canned pineapple chunks as I did).

Tip: remember to have your kitchen windows open as the peppers are very hot and with the blending, it may cause you to choke. (also, be careful when washing your food processor.. don’t stand above it as the water falls on it) Follow the same procedure when the pepper puree is cooking (see below)

When you’ve achieved a smooth consistency, add the mixture (be careful when pouring it out) to a deep saucepan and on medium heat bring it up to a boil. Then reduce to a gentle simmer and cook for about 10 minutes. You can now allow it to cool before you pour it into the bottle you’re serving it from or if you’re doing the canning method.. pour it while it’s hot into the mason jar.If you want the sauce to be even smoother, you can return it back to your food processor or blender and work it for another minute. Try not to go past 30 seconds to 1 minute or risk it going frothy.

 

 

This pepper sauce can be stored in the refrigerator for about 6-8 weeks, but you may find that you’ll need to give it a shake before using and it will loose some of it’s kick while in the fridge. If you’re looking for more exciting hot sauce / pepper sauce recipes, click on “Bits and Bites” above and go through the listings. Additionally, there should be some shared below where it says “similar recipes”.

I encourage you to give this recipe a try, but be aware that it’s lethal and do be careful as you work with the scotch bonnet peppers. The last thing I need is you emailing me saying that your hands are on fire because you didn’t take me seriously and wear gloves. Or worst case.. you touched your eyes or somewhere even more sensitive!

 

 

 

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.