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Chocolate Scorpion Moruga x Prickly Pear Hotsauce

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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).
 
 
 
 
CHORGSPEPPERS said:
damn thats a whole lotta sauce! how long does it take for that stuff to go bad?
 
can't say for sure until it does. i'm guessing at least a year under proper storage conditions.
 
Walchit said:
Sounds good, I always sautee my onions, I just whipped up some BBQ sauce, seems like everyone likes it.
 
i've moved on to caramelize them, it's even better!
 
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