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Trinidad Scorpion Butch T Hot Sauce Recipe

Trinidad Scorpion Butch T Hot Sauce Recipe
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According to the Guiness Book of World Records, the Trinidad Scorpion Butch T is truly the hottest pepper in the world. This pepper measures in at 1,463,700 scoville heat units. Now that is hot! While handling this scorcher, protective gloves must be worn at all times. Also avoid contact with the eyes, as this can cause temporary blindness. While cooking with the Trinidad Scorpion pepper, it is also recommended to wear a facial mask to avoid breathing in the fumes released. I have recently discovered a recipe for a delicious Trinidad Scorpion hot sauce, and I hope you enjoy it. This recipe should be cooked outside on a grill, so the pepper fumes do not engulf the kitchen and house.

Trinidad Scorpion Hot Sauce
1 Trinidad Scorpion pepper
43 Jamaican Hot Red peppers
40 Tepin peppers
10 NuMex Bailey Pequin peppers
25 White Habenero peppers
4 Orange Habanero peppers
2 Chocolate Habenero peppers
1 Dorset Naga pepper
3 Tbsp. Salt
9 Tbsp. Brown Sugar
5 Large Plum, chopped up into small pieces
5 Limes, chopped into pieces, also
4 Cups Apple Cider Vinegar

First, Preheat the grill on a medium setting. Place all ingredients in a large stock pot with a lid. If necessary, divide into two pots. Place the pot or pots on the grill, and simmer for 20 to 40 minutes. This mixture can also be simmered over low heat, and the cooking-time increased to one hour. Then, remove from heat and let cool. Take small batches of the resulting mixture and process each batch in a blender until smooth. The sauce can then be placed into clean, sterile canning jars. These jars should then be placed into a boiling water bath for approximately 15 minutes.

This will be one hot sauce! Make sure to use it sparingly! This recipe produces several jars of sauce, which can be given away as gifts, or stashed away in the pantry, so you can enjoy this delicious hot sauce for many months!

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