Hot sauce, barbecue sauce, jams, chutney, sweets; most of the fun of making these things is sharing them with friends. I’ve been making my own hot sauce for years and have many concoctions that I whip up every so often for family and friends. They’re fun to make and share but storing them for long periods can be a hassle especially with the really hot stuff. Everyone’s afraid to touch them! So they sit around and eventually get tossed after a couple years on the shelf. It’s sad because the fun part of making something like this is sharing it!
A few years ago a buddy of mine planted scorpion peppers. If you are unaware, hot peppers are rated on a scoville scale which gives you an idea of how hot something may be before you pop it in your mouth. A standard jalapeno runs anywhere from 3,500-10,000 scovilles, the range depends on growth factors; exposure, water, etc., so you can never truly know how hot a pepper will be till you eat it. Scorpion peppers are among the hottest and run between 1 and 2 million scovilles. Now that’s hot! Our first venture had us using all the peppers he grew to make one bottle of pure scorpion pepper sauce. We wanted pain!
You gotta know what flavors will match the pepper so of course there needed to be a taste test. Me being the sauceman I had to do it, and besides the pepper being ridiculously hot it had the overpowering flavor of ear wax. That’s probably why you don’t see many scorpion pepper sauces out there. To cover that flavor we had used the ultimate cover for any mistake, barbecue sauce. That did the trick for a while but the pepper flavor started to seep through the bottle as we used it. This year I went a different route.
I wanted to eradicate that flavor and give it just enough heat to man it up, so I didn’t use all the peppers like last time. You might want to do this outside.
Scorpion Pepper Sauce
8 oz dried guajillo peppers, whole
8 fresh scorpion peppers, diced
1 large yellow onion, diced
1 bulb garlic, diced
2 Tblsp butter, salted
4 cups water
4 cups white vinegar
3 Tblsp blue agave sweetener
3 Tblsp salt
3 Tblsp cornstarch
- Soak dried peppers overnight in water. Scrape pulp from skins and discard skins. Set aside.
- In large pot sauté garlic, onion and scorpion peppers in butter till soft.
- Add remaining ingredients and bring to boil. Reduce heat, cover and simmer 4 hours.
- Blend till smooth, return to pot and bottle.
You can use habanero, jalapeno or whatever hot pepper you like in exchange for the scorpions and it will still be good. You would just have to increase the amount. Substituting chili powder for the guajillo is also an option, but I stay away from powders because they grind everything including the skins which takes away from the flavor of the pepper when cooking. Plus you never know what type of peppers they use.
Check out my video tutorial for this article, and watch Randall eat one of his own peppers. I tried to talk him out of it!