Trinidad Scorpion / Red Scotch Bonnet / Thai Chili Hot Sauce

Saw some fresh Trinidad scorpions, red scotch bonnets, and Thai chilis at my local HEB. Decided to try my hand at making my first homemade sauce. Came out absolutely amazing. The flavor is great and the spice is say is incredible. Kept the ingredients simple, definitely nothing ground breaking but figure I’d share.

I ate BWW blazin knockout last weekend and I believe this is a decent bit hotter but would need to try side by side. Definitely much better flavor though.

Recipe below.

Ingredients:
9 Trinidad Scorpion Peppers
9 Red Scorch Bonnet Peppers
About 35 Thai Chilis
Half cup minced onion (I used red)
10 crushed garlic cloves (or 3 tbsp minced)
1 teaspoon oil (I used olive, just enough to lightly coat peppers to saute)
1 teaspoon salt (I used Morton kosher)
2 cups water
1/4 cup distilled white vinegar
1-2 tablespoon honey (to personal taste)

Instructions:

Destem and cut all the peppers into uniform slices, discard seeds at own personal discretion. (I left all the Thai seeds as they are difficult to remove, but removed majority of scorpion and bonnet seeds)

WARNING: The fumes particularly during this next part can be pretty harsh if you’re not in a well ventilated area. I suggest opening windows and making sure any A/C / stove vents / fans are running.

Add peppers, onion, garlic, salt, and oil to pan. Cook over medium-high heat for about 5 minutes stirring frequently. Onions should be translucent but not browning at all upon finish.

Add water directly to pan on the stove. Allow to come to a slight boil then reduce heat to low and simmer stirring occasionally for about 20 minutes. At this point the peppers should be nice and soft, and it should be visually apparent. The Thai peppers are the easiest to notice have entered this state as the vibrant green color dulls out significantly. (A good amount of the water will cook off in this portion of the process, make sure to leave pot uncovered)

Remove from heat and allow to cool to room temperature.

Put all contents from the pot in a blender or food processor. Run until everything is very well combined.

Add vinegar and honey to food processor. Continue running until sauce is well combined reaches desired consistency.

Yields roughly 18-20 oz.