#scorpionpeppers

[thekinkyfreak85]

Daddy daddy look 👀 ur favorite peppers 🌶🌶 are back at Sprouts but no scotch bonnets 😆🤪 Scorpion salsa u made almost killed me 🤣😭😫😰

[vachenzo]

So I’ve been learning to make hot sauce...

And It’s been a bit of a trial by error and fire. I like trying new hot sauces, especially the really crazy ones with super hot peppers in them and wanted to try my hand. While I didn’t have access to super hots, I could pretty easily substitute them for the cheap and readily available habanero pepper. After a lot of time stumbling around, reading reddit posts and watching youtube how-to videos, I learned pretty quickly what combination of flavors I liked and started to build the sauce on that.

Eventually I’d like to use the peppers from a handful of ghost pepper plants I’ve been growing since the early summer in a sauce and have something crazy that I made myself. So far though, the plants haven’t produced very many peppers. I’ve got maybe one which will grow to a decent size and a couple which are just now starting to look like peppers instead of buds. Even though my cultivation skills leave something to be desired, I still wanted to try making the sauce. So after some looking around, I found a place online that will ship you super hot peppers in the mail.

With my base sauce more or less figured out I gave it a crack…

There’s a few tools you’ll need. Obvious ones like knives, spatulas, mixing bowls, etc. You’ll also need a grill (I use a propane backyard grill), Blender and something called a Food Mule. If you’re not culinarily inclined as I typically am, you may not know what that is. It’s essentially a bowl with a grater at the bottom and a screw turned by a crank. As you crank, the screw forces the pulpy sauce material through the grater and gives you something with a finer consistency than the blender does.

The ingredients are as follows:

6 Poblano Peppers (Bigger ones are better)

1/2 Head Garlic

Canola Oil

1 tsp Coriander seed

1 tsp mustard seed

1 tsp Cumin

1 tsp Salt

1 tsp Pepper

Three Shallots

¾ cup Cider Vinegar

9 Super Hot Peppers

Here’s the play by play:

Peel and quarter three shallots, add them to the blender

Add the salt, pepper, cumin, mustard, coriander to the blender

Cut the garlic head in half around the waist. Save half in the fridge. Coat the exposed garlic cloves with oil and roast until golden brown. Allow to cool and remove the cloves, then add them to the blender

Grill the Poblano Peppers until the pepper is soft and has a slight char on the outside. Remove the stems and seeds, place into a blender and pulse just enough to chop the peppers up

Remove the stems from the super hots and add to the blender

Pulse the blender to break down the ingredients, stop when the mixture resembles salsa

Add cider vinegar and blend until the entire mixture is liquified

Place a food mule over a mixing bowl. Add a small amount of the blended mixture to the mule and grind. Continue slowly adding the blended mixture to the mule and grinding until there is none left, then discard the leftover pulp

Pour the contents of the mixing bowl into a pot and heat until simmering, then remove, allow to cool, and store.

So, what’s my review after all this effort? Well, maybe you could cut down on the number of super hots in the sauce. I think any more than four or five might be a bit overkill as after a certain point you can’t really get much hotter. I do like the taste of the super hots though. I got some juice on my finger while slicing the tops off and tasted it. It burned like hell, but there’s a very tasty sweet and fruity flavor behind all that capsaicin. It’s subtle, but really nice.

I might try finding ground coriander and mustard instead of the seeded kind. I find that, while the flavor is there, you don’t really notice it quite as much as the cumin. You don’t taste the mustard at all actually.

I think the consistency could be a tad more “sauce like” as well. Even having done what I can to grind the pulp into as fine a texture I can, the end result is more like blended salsa, or picante. I’m not really sure how to make it more sauce like other than maybe putting the mixture through a strainer after the food mule? I don’t know. If you’ve got any advice on that, it’s more than welcome.

That said, I still really like what I made. I think I’m getting better at figuring out how the flavors all work together and this could be really good some day. 

[prince-67]

When's the last time you had a Trinidad Scorpion Pepper? RAW? #scorpianhotsauce #chefs #kitchensecrets #secretingredient #secretingredients #hotsauce #bloodymarysunday #bloodymarys #secretsauce #scorpianhotsauce #scorpionpepper #scorpionpeppers #revenge #burnthatassup #pepper #hotsauces #hot #idareyouto #idiot #idiots

[sophireaptress]

From my goth garden 🕷💀🌿🌶🔮 #gothpeppers #scorpionpeppers #chilemole #serrano