This is no wimpy chili sauce. Trinidad Moruga Scorpion is in the superhot class and can reach over 2 million Scoville. The result is a fruity, tangy and extremely hot sauce that works best in small amounts.
The recipe is based on my old Moruga sauce but has been updated with clearer handling and storage. This is a refrigerated product – not a preserved shelf-stable one.
Recipe: Hot Chili Sauce With Trinidad Moruga Scorpion
Ingredients
Instructions
Storage
This sauce should be stored cold. Since the recipe is not a laboratory- or authority-validated preserving recipe, you should not treat it as shelf-stable at room temperature just because it contains vinegar.
It is better to make smaller batches and freeze any surplus in small portions if you want to keep it longer. If you want to preserve hot sauce for long-term storage, you should use a tested recipe with a defined acidity and process.
How do you use the sauce?
It works as a base in BBQ sauce, glazes, stews, chili con carne and with chicken wings. Start with a few drops or a small spoonful – Moruga Scorpion has no respect for overconfidence.
About Trinidad Moruga Scorpion
The variety is still among the very hottest chilies in the world even though it no longer holds the world record. Read more in our guide to Trinidad Moruga Scorpion or go to our guide on growing chili.
Important: wear gloves and ensure good ventilation when working with superhot chili. Capsaicin can badly irritate skin, eyes and airways.
