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 hold 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.
Here’s my take on the worlds hottest pepper sauce:
25-30 HOT peppers *
1/2 cup cilantro chopped
3/4 teaspoon sea salt
1 cup vinegar
10 cloves garlic
Note: 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 for 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.
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 upward 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.