Habanero and Trinidad Scorpion Hot Sauce Recipe

This recipe is dedicated to “Ryan The Cop”


20-30 Habanero or Trinidad Scorpion Chilies seeded.

Enough white vinegar to cover

1/2 tsp salt or more to taste

5 cloves garlic or more to taste

Rubber gloves

In a sauce pan combine all ingredients and simmer for 1 hour or longer. Transfer chilies and garlic to a blender or food processor. Let the chilies cool before processing; the hot chilies will release very harsh fumes that will make you very unhappy. When cool, blend until smooth. Push down chilies from the sides with a spatula and blend again. Add reserved vinegar as you blend to your desired consistency. Add more salt as needed.

Use rubber gloves or wash your hands with a bleach solution or you will be sorry. Washing your hands with regular or dish soap will not do the trick.

I used Trinidad Scorpions in my sauce. The Trinidad Scorpion is between 800,000 and 1,400,000 on the Scoville Scale.

Habanero is about 300,000 to 500,000 on the Scoville Scale



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7 thoughts on “Habanero and Trinidad Scorpion Hot Sauce Recipe

  1. sybaritica November 3, 2012 at 5:59 pm Reply

    Oh man … that has to be lethal!!!!

    • Eric Brown November 3, 2012 at 6:17 pm Reply

      It’s awesome and quite simple. I made it; now I have to figure out how to eat it!

      • sybaritica November 3, 2012 at 6:37 pm

        In a HazMat suit, I’m guessing 🙂

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  4. theguythatcooks February 19, 2013 at 10:20 pm Reply

    Does the heat increase with more Trinidad Scorpions? Surely it must get to a point where it reaches maximum heat. Would one be weaker than 3 or 10 be weaker than 20 in a sauce?

    • Eric Brown February 20, 2013 at 7:51 am Reply

      The volume and consistency of the sauce is one of the factors. one way to regulate the heat level would be to take out the white membrane inside; this is where the heat resides. I like my sauce hot but not ridiculous hot. There is plenty of heat in a sauce without the membrane.

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