came out delicious and extremely hot, sweet(ish) and tangy with a slow building, relatively long lasting burn. as is customary when dealing with this many superhots: wear gloves, a respirator, open all windows, evacuate pets and or children, play some vaporwave and enjoy yourself:
200g (7 ounces) Chocolate Scorpions (~ 25-30+ pods), stemmed but NOT de-seeded
800g (28 ounces) red Pointed Peppers, de-seeded, roasted
400g (14 ounces) Red Pepper Mash
200-300g (7-10 ounces) Prickly Pears, peeled and quartered
Tsp. Cilantro powdered
2 small Onions, finely diced and sautéd
2 cloves of Garlic, pressed
300+ml (0,8+ cups) White Wine Vinegar
(depending on what kind of consistency you like, i like it thiccccc)
50g (to taste, really) Sea Salt
Pulp of 1 Lime
Shot of Balsamico Vinegar
blend all ingredients and bring to a slow boil for about 30 minutes, hot-fill and done. i got 8 bottles out of it (each 187 ml / 6 fl oz).
