Found this in a search for scorpion pepper salsa. It took over two years for our plant to finally grow peppers (started from seed). I have three big ones growing now. This plant was one of five super hot pepper plants I grew and I thought I had failed miserably (first year they grew nothing and then four of them died in a freeze), but there is a little hope. I just sent a bunch of recipes to my boyfriend who is the pepper eater and he says this is his favorite, so he’s looking forward to making it!
Oh my! A friend is sending me Trinidad seeds to try and grow on my own. I’m a first time grower. After watching this, I’m a little skeptical about putting anything in my body that burns metal!
Going to use this recipe, thanks. Usually when I ferment the peppers before making the sauce it takes a lot of the heat away as well, maybe i'll ferment these peppers in water and salt then use your recipe and put in sun for the few days, I feel like i'd get just the right flavor... I'm growing scorpions, reapers, ghost, red savinas, and chocolate habaneros in the backyard, I live in Socal so the peppers are growing lovely, thanks again!
awesome! I never heard of fermenting the peppers...what is the reasoning behind it? We typically cure the pepper sauce in the sun as a preservative method and also to reduce the potency of otherwise “raw” peppers. I’m growing only scorpion and 7pot this year here in Toronto and they’ve begun flowering and fruiting here :))
@@trini-indiankitchen1540 for flavor and preserving exspecially if you dont want super vinegar hot sauce like Tabasco or Frank's red hot. I personally dont like strong vinegar sauces.
Very nice recipe! Adding that Guyanese flare I see lol. I need to share mine soon. This definitely looks really hot and would be great with a simple plate of dhal, rice, and bhajee.
Ahahahah gotta credit my Guyanese ppl for their wiri wiri LOL It’s so flavourful that I couldn’t miss it! And yessss this pepper could help anyone kill a plate of dhal n rice!!!
If you live in the Houston area and you are interested: I do have a Trinidad Scorpio Pepper plant which is currently bearing around 12 peppers FOR SALE. This pepper is JUST TOO HOT for me (unfortunately I am not Trini... :)
I can do hot and spicy but obviously this would burn my insides LOL! That looks delicious by the way! I love growing hot peppers and grow something different every year. My favorite peppers are the chocolate varieties with the Chocolate Habanero being my favorite. Ill have to try this combo one day. :) I made some killer hot sauce a few years back and my family is still enjoying it. Of course, its no where close to this hotness! :)
I LOVE pepper as you can tell lolz My favourite condiment for food is this exact pepper sauce! I love to cook with habaneros and scotch bonnet because they add flavour to food without the heat but I usually end up buying them pretty cheap here at my grocery. I need to get myself a greenhouse or move a little more south to keep up with my planting hobbies LOL
Good recipe, I add Onion's, Mustard, Honey, Brown Sugar, Seasoning Pepper's, Bell Pepper's, Chives, and Thyme. Gotta have good flavour and not just raw heat. I also simmer mine on a low heat for about 10 to 15 minute's, let it cool before I bottle.
Not critiquing cuz i love you and allllll your vids, you're a pretty awesome kid 🤗 but isn't that 7 pot or something cuz i do cook with scorpion pepper but the ones i buy have like a pointy tail to the tip and is rough in texture and not really "fleshy" 🙈. One scorpion lasts me like 2 wks for cooking. So was wondering if it's like a related pepper or like what. Also i would use that pepper sauce with everything i can. Looks good
ahah you are definitely like me loll.... This is a real scorpion however there are different varieties. The red one in the video is what I was told is called “Butch T” Scorpion and has a typical scorpion shape and thinness of the actual fruit but lacks the actual wrinkles that my grandma uses to determine the hotness of a pepper LOL The yellow one in the video is a typical REAL deal scorpion obviously in the yellow coloured variation with the wrinkles and long tail. According to my knowledge, the real Trinidad 7pot comes in two normal colours - brown like in the video, and red. It looks really really really similar to scorpion except the telltale signs of a 7pot is that the stem of the pepper actually turns red as well! (Same goes for the brown one, the stem turns brown as the pepper ripens) But yeah this is a super hot and tasty pepper sauce and it’s so simple too!! Thanks for being an awesome viewer 🙏🏽❤️
@@trini-indiankitchen1540 Thank you sooo very much for clearing that up for me. U really know your pepper boi 😉 loll and you're welcome i never miss a vid whenever its dropped cuz you and just two other youtubers (for me) can actually cook 😇😇🙈 but the authenticity of yours 💪🏾👍🏾👍🏾👍🏾 love it. Keep it up kid.
I tend to know plenty about the things I love the most....and I LOVE pepper lolll 🤣🤣 Thank you for the continuous support once again. It means a lot :)
Who doesn't love pepper sauce especially made with super hot peppers thanks for your video I subbed I'm waiting for my Peppers to produce my Trinidad moruga scorpions original Trinidad scorpion Trinidad bean Peppers
Hi, I know this post is older but I just came across your video. I have a Trinidad Scorpion Pepper plant but don’t have enough peppers for this sauce. Could I cut the recipe in half and use other peppers like jalapeño, habanero, ghost or Carolina Reapers?
Yes, absolutely. any other pepper you wish to add can be used, this was just a general recipe with mostly scorpion peppers from my plants, but even I mixed in some other pepper varieties :)
Hi! its called Culantro (eryngium foetidum), in Trinidad we call it Bandaniya (Indian) or Chadon Beni (French). If you can't find it near you, then you can substitute with Cilantro/Coriander or parsley! or you could just omit it altogether! :)
that high 90’s weather is PERFECT for this! In Trinidad, weather in the 90’s is like the norm 😂 but of course you have that option to leave it by your window for a slightly longer period of time if you don’t want to put it outside :))
LOLLLLL protective gear???? for a pepper??? just wash your utensils and hands really well with soap and cool water instead of warm/hot water (prevents the skin from expanding and allowing the capsaicin oil from going deeper into the grooves of your hands)
you can always supplement with other neutral flavoured hot peppers like ghost, scotch bonnet etc if you don’t have enough :)) of course if you save the seeds and plant more scorpion trees next year you can try this recipe again with a closer to 100% scorpion pepper content! We tend to make a few batches with different ratios of the pepper varieties for those of us who prefer more flavour and less heat, and then those of us who prefer lots of heat!
no reason in particular, some add it and some don't because it makes it bitter, there is a separate "lime pepper sauce" recipe that is more chunky and uses the lime skins as well as whole blended limes for their flavour, so you can incorporate those steps into this recipe for that specific taste if you wanted to!
Whether you use 10 or 200 scorpion peppers, as long as you use ONLY scorpion pepper it will be just as hot. If you decide to use 200 peppers then you need to use 4X of the rest of the ingredients to make the most authentic Trinidadian Pepper sauce.
Found this in a search for scorpion pepper salsa. It took over two years for our plant to finally grow peppers (started from seed). I have three big ones growing now. This plant was one of five super hot pepper plants I grew and I thought I had failed miserably (first year they grew nothing and then four of them died in a freeze), but there is a little hope. I just sent a bunch of recipes to my boyfriend who is the pepper eater and he says this is his favorite, so he’s looking forward to making it!
I feel your pain. Same thing happened to me. Had to wait until the following year to get production
Been using this video to make my pepper sauce every summer since I've seen it. Thank you for sharing. :)
The introduction was best on Earth!
Oh my! A friend is sending me Trinidad seeds to try and grow on my own. I’m a first time grower. After watching this, I’m a little skeptical about putting anything in my body that burns metal!
its perfectly harmless to our digestive system :) remember, our own gastric acids can burn through a ton of materials!!!
Awesome video! Im sitting here eating chips and some homemade Trinidad Scopion pepper salsa, and sweating profusely !!! Wow 🌶🌶🌶
Going to use this recipe, thanks. Usually when I ferment the peppers before making the sauce it takes a lot of the heat away as well, maybe i'll ferment these peppers in water and salt then use your recipe and put in sun for the few days, I feel like i'd get just the right flavor... I'm growing scorpions, reapers, ghost, red savinas, and chocolate habaneros in the backyard, I live in Socal so the peppers are growing lovely, thanks again!
awesome! I never heard of fermenting the peppers...what is the reasoning behind it? We typically cure the pepper sauce in the sun as a preservative method and also to reduce the potency of otherwise “raw” peppers. I’m growing only scorpion and 7pot this year here in Toronto and they’ve begun flowering and fruiting here :))
@@trini-indiankitchen1540 for flavor and preserving exspecially if you dont want super vinegar hot sauce like Tabasco or Frank's red hot. I personally dont like strong vinegar sauces.
Gonna drink a full glass of this. I will let you know how it turns out.
Many thanks for the recipe!!!
Peppers do not damage your digestive system.
But thanks for the great and easy recipe!
Very nice recipe! Adding that Guyanese flare I see lol. I need to share mine soon. This definitely looks really hot and would be great with a simple plate of dhal, rice, and bhajee.
Ahahahah gotta credit my Guyanese ppl for their wiri wiri LOL
It’s so flavourful that I couldn’t miss it!
And yessss this pepper could help anyone kill a plate of dhal n rice!!!
Very very nice hot pepper that's what I like people don't eat too much or the toilet will feel extra loved
If you live in the Houston area and you are interested:
I do have a Trinidad Scorpio Pepper plant which is currently bearing around 12 peppers FOR SALE. This pepper is JUST TOO HOT for me (unfortunately I am not Trini... :)
Loved your recipe!!!
How long will the sauce last for like good to eat wise
Love love your recipe!!!!
Great job keep up the great work!!!
That a sure cure for HIV AIDS, AND MY STD'S
I can do hot and spicy but obviously this would burn my insides LOL! That looks delicious by the way! I love growing hot peppers and grow something different every year. My favorite peppers are the chocolate varieties with the Chocolate Habanero being my favorite. Ill have to try this combo one day. :) I made some killer hot sauce a few years back and my family is still enjoying it. Of course, its no where close to this hotness! :)
I LOVE pepper as you can tell lolz
My favourite condiment for food is this exact pepper sauce! I love to cook with habaneros and scotch bonnet because they add flavour to food without the heat but I usually end up buying them pretty cheap here at my grocery. I need to get myself a greenhouse or move a little more south to keep up with my planting hobbies LOL
That's some seriously good hot pepper sauce
Going to add this to Bang Bang sauce to give it more of a kick! I’ll let you know how it comes out!
Good recipe, I add Onion's, Mustard, Honey, Brown Sugar, Seasoning Pepper's, Bell Pepper's, Chives, and Thyme. Gotta have good flavour and not just raw heat. I also simmer mine on a low heat for about 10 to 15 minute's, let it cool before I bottle.
SPICEMAN, does your recipe temper the scorpion mouth burning heat?
@@LLTization to some extent, don't wanna burn customer's face's off
@@Spiceman268 For sure, I grew the Scorpions and even the green ones were I need some yogurt hot.
Not critiquing cuz i love you and allllll your vids, you're a pretty awesome kid 🤗 but isn't that 7 pot or something cuz i do cook with scorpion pepper but the ones i buy have like a pointy tail to the tip and is rough in texture and not really "fleshy" 🙈. One scorpion lasts me like 2 wks for cooking. So was wondering if it's like a related pepper or like what. Also i would use that pepper sauce with everything i can. Looks good
ahah you are definitely like me loll....
This is a real scorpion however there are different varieties. The red one in the video is what I was told is called “Butch T” Scorpion and has a typical scorpion shape and thinness of the actual fruit but lacks the actual wrinkles that my grandma uses to determine the hotness of a pepper LOL
The yellow one in the video is a typical REAL deal scorpion obviously in the yellow coloured variation with the wrinkles and long tail.
According to my knowledge, the real Trinidad 7pot comes in two normal colours - brown like in the video, and red. It looks really really really similar to scorpion except the telltale signs of a 7pot is that the stem of the pepper actually turns red as well! (Same goes for the brown one, the stem turns brown as the pepper ripens)
But yeah this is a super hot and tasty pepper sauce and it’s so simple too!!
Thanks for being an awesome viewer 🙏🏽❤️
@@trini-indiankitchen1540 Thank you sooo very much for clearing that up for me. U really know your pepper boi 😉 loll and you're welcome i never miss a vid whenever its dropped cuz you and just two other youtubers (for me) can actually cook 😇😇🙈 but the authenticity of yours 💪🏾👍🏾👍🏾👍🏾 love it. Keep it up kid.
I tend to know plenty about the things I love the most....and I LOVE pepper lolll 🤣🤣
Thank you for the continuous support once again. It means a lot :)
Those peppers look incredible 😍
Good job bro
I'm growing these so will have a go at making this 👍
I would use this pepper sauce for self defense.
Who doesn't love pepper sauce especially made with super hot peppers thanks for your video I subbed I'm waiting for my Peppers to produce my Trinidad moruga scorpions original Trinidad scorpion Trinidad bean Peppers
Awesome! I love growing my own peppers! And of course the people who don’t like pepper sauce are the people I stay away from 🤣🤣🤣
Where did you buy the seeds?
@@ZE308AC for variety
@@graveyard_skeleton How spicy was it? variety is always good you got to switch it up
@@ZE308AC i'm sorry I meant to say what variety you're looking for
Hi, I know this post is older but I just came across your video. I have a Trinidad Scorpion Pepper plant but don’t have enough peppers for this sauce. Could I cut the recipe in half and use other peppers like jalapeño, habanero, ghost or Carolina Reapers?
Yes, absolutely. any other pepper you wish to add can be used, this was just a general recipe with mostly scorpion peppers from my plants, but even I mixed in some other pepper varieties :)
Hi! What is the leafy plant you used? Couldn't catch the word.
Hi! its called Culantro (eryngium foetidum), in Trinidad we call it Bandaniya (Indian) or Chadon Beni (French). If you can't find it near you, then you can substitute with Cilantro/Coriander or parsley! or you could just omit it altogether! :)
Great tip
Great content brother.
40-50 Scorpions? Oh gods, why?
Wait ... It corrodes metal?
Just made my first batch! Can I just put it in the window inside the house? I live in Texas and it’s in the high 90’s right now.
that high 90’s weather is PERFECT for this! In Trinidad, weather in the 90’s is like the norm 😂 but of course you have that option to leave it by your window for a slightly longer period of time if you don’t want to put it outside :))
Trini- Indian Kitchen Thanks for the help!!!
Australia master chef lied when they said youd have to wear protective gear
LOLLLLL protective gear???? for a pepper??? just wash your utensils and hands really well with soap and cool water instead of warm/hot water (prevents the skin from expanding and allowing the capsaicin oil from going deeper into the grooves of your hands)
@@trini-indiankitchen1540 yeah I watched a video before this one where they shower this pepper and said youd need protective gear to work with it
Personal preference I guess....your hands will slightly burn when you handle them but some people are used to it
Might try this recipe if my trinidad scorpion pepper plant can produce enough peppers
you can always supplement with other neutral flavoured hot peppers like ghost, scotch bonnet etc if you don’t have enough :)) of course if you save the seeds and plant more scorpion trees next year you can try this recipe again with a closer to 100% scorpion pepper content! We tend to make a few batches with different ratios of the pepper varieties for those of us who prefer more flavour and less heat, and then those of us who prefer lots of heat!
Whay not the skin of the lime? or atleast the green parts?
no reason in particular, some add it and some don't because it makes it bitter, there is a separate "lime pepper sauce" recipe that is more chunky and uses the lime skins as well as whole blended limes for their flavour, so you can incorporate those steps into this recipe for that specific taste if you wanted to!
I'll mix reapers with scorpions, that'll hurt me for sure :).
Am using it to eat with my hand. On chicken curry/curry chicken.
Sounds awesome!!! This is how my family likes to eat this pepper sauce! by "Sanay-ing" :)
How come you don't have a trini accent?
This will take care of the parasites people have and will get your lymphatic system start to drain all the sludge out your system.
Lmao I love peppersauce
not bad
Lmaoo dope intro
🤣 Thank you!
👍🏻👍🏻👍🏻👍🏻
Can I use 200 Trinidad Scorpion peppers instead I like it a little bit more spicy?
Whether you use 10 or 200 scorpion peppers, as long as you use ONLY scorpion pepper it will be just as hot. If you decide to use 200 peppers then you need to use 4X of the rest of the ingredients to make the most authentic Trinidadian Pepper sauce.
The dark pepper could be chocolate scotch bonnet or could be chocolate scorpion
Lol... Don't use metal, it will eat through it... But eat it, you will be fine.
Yup...lol
100