Scotch Bonnet & Scorpion Pepper Hot Sauce: Cooking with Crypticat
Today on Cooking with Crypticat we turn two of the Caribbean's hottest peppers into a sauce. The Scotch Bonnet and the Scorpion peppers can easily make anyone cry but in very small doses they are absolutely delicious. We've made hot sauces many times before and it really isn't a science, just don't get it in your eyes!
The XXX is the Trinidad Scorpion Pepper Sauce, we have been growing them for years off seeds from a pepper brought over directly from the island. The XX is the Scotch Bonnet Sauce, we bought the peppers from the supermarket the other day, they were likely grown in the area. Scotch Bonnets are the famous hot peppers from Jamaica, they are about 25% as hot as the Scorpion peppers but from 10 to 100 times hotter than a Jalapeno pepper.
Making the Sauce is simple. For the Scorpion Pepper Sauce I added carrots to dilute it a little, other than that, both the recipes are the same.
Ingredients
- 12 to 20 Scotch Bonnet Peppers (Or Scorpions, Ghost Peppers, Carolina Reapers, Etc.)
- 1 small onion (1/2 cup) diced
- 6-8 crushed cloves of garlic
- 1 tsp salt
- 1 tsp vegetable oil (or canola)
- 2 cups of water
- 1/4 cup of vinegar
- 2 tbsp sugar
- 1 or 2 carrots/apples for dilution (not necessary)
Above is for the XXX Scorpion Sauce
Below is for the XX Scotch Bonnet Sauce
Directions
Heat the oil in a pan and fry the peppers, garlic, onion, salt and any vegetable/fruit you happen to add for 4-7 minutes over medium heat. Don't let it burn!
Add the 2 cups of water and bring to a low boil for 20 minutes give or take while frequently stirring. Remove and allow to cool.
Add the vinegar and a bit of sugar to make it less tart. Then use the immersion blender or transfer the mixture to a blender.
Once it's pureed into a sauce, bottle then refrigerate.
~Bon Appetite
Cats don't like peppers, which should tell you something!
Thank you for joining us on another episode of cooking with Crypticat. Enjoy your sauce!
I made some ghost pepper puree and froze it and have some dried up ones too. Im planning to make sauce next time my wife is away or maybe when I go camping with my camp stove. She doesn't want me to make it in my home for some reason.
I will try this recipee
The scorpions were in my freezer for a year, didn't lose their kick. But yeah, don't cook this stuff if sensitive people are in the home.
i loved the way you outlined how to prepare the dish...nice one from you
That is because he made this himself (might be with help from the girl tough) (might downvote @crypticat because he probably didnt make it without help). This help could be from a cat, or a real person. Anyway, I checked recipe websites and did a plagiarism check and you passed the test crypticat. So here is an upvote for you ;)
Ooh, friend @crypticat is a cook, okay.
I get along very well with the kitchen, but the spicy I keep out, I do not like it much. I've never eaten it, but my family does eat it a lot. They love it, I'm sure they'd like it very much.
If you see the recipe simple, it has to have a very deep and potent flavor. Impressive.
Did you have the cat as a kitchen helper?
Heh heh heh, that's funny.
Crypticat only comes to the kitchen when there's fish, beef or we are opening up a can.
I will try to make this recipe at home good, very creative photographs ..
yeah the pictures were clear and lovely to view...
I have been fermenting my chili, jalapeno, habanero and ghost peppers from the garden this year. I have a big bag of frozen ones and a bunch of end of season ones ready to start fermenting. Then, it is on to blending and coming up with the optimal heat and taste combinations. I am going to use some of this recipe too!
Very impressive CC, this could easily be published on allrecipes.com or something! I LOVE hot sauce, never tried yours so we have to meet one day to try it out. Last picture is priceless
Hi @crypticat!
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That looks hot asf, What have you tried it with so far. Hmmm Crypticats Scotch Bonet pepper sauce ( With Elly on the cover blowing fire.