Chili Pepper Madness

October 23, 2014

Superhot Sriracha Recipe with Trinidad Moruga Scorpion

Superhot Sriracha Recipe with Trinidad Moruga Scorpion Superhot Sriracha Recipe with Trinidad Moruga Scorpion

Sriracha is one of the most popular hot sauces around. You can purchase it from the store, but once you realize how simple it is to make at home, you'll reconsider your options. While Sriracha is traditionally made with Thai chili peppers (hey, it's from Thailand), you can make it with red jalapeno peppers or red serrano peppers. I've also included a spicy Trinidad Moruga Scorpion for plenty of extra heat. The video also includes a dipping sauce recipe that uses Sriracha as a base.

Superhot Sriracha Recipe with Trinidad Moruga Scorpion


  • 1 cup chopped red jalapeno peppers (or Thai peppers)
  • 1-2 teaspoon white wine vinegar
  • 4 large garlic cloves
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 moruga scorpion chili pepper (if desired!)

Cooking Directions

  1. Add all ingredients to a food processor and process until smooth.
  2. Strain out about 1/2 of the resulting pulp. Discard pulp.
  3. Transfer sauce to a saucepan and cook about 5-10 minutes to reduce.
  4. Allow to cool and process again to desired consistency.
  5. Refrigerate at least 2 days to allow flavors to mingle and mellow.
  6. Serve!

Jump to Video

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  • Comment Link Luciano April 06, 2017 posted by Luciano

    I tried to make this, but I screwed it up somehow. Maybe the pepper I used as the base wasn't appropriate, I used Habanero Chocolate peppers. It just did not have enough "juice" to go trough a 5 minute reduction and now it's very chunky and not looking like the ones in your video, Is there a way i can save it somehow :( In terms of flavor though, it tastes great, I might just use it with other sauces instead of using as a dip.

    REPLY: Luciano, add a bit more vinegar to the mix, up to a quarter cup, and see if that helps. -- Mike from Chili Pepper Madness.

  • Comment Link Mike H. December 15, 2014 posted by Mike H.

    Anastasia, this makes about a half cup or so. I hope this helps!

  • Comment Link Anastasia December 14, 2014 posted by Anastasia

    Can you estimate the yield for this recipe? Thanks!

  • Comment Link Mike H. November 16, 2014 posted by Mike H.

    This is a fresh version of the recipe. You can use this right away. A fermented version is more common and would take 5-7 days or so to ferment. Yes, the flavors certainly develop nicely with the fermenting. The fresh version packs it in, though. Good flavor. I hope to do a fermented version as well.

  • Comment Link Racerx November 16, 2014 posted by Racerx

    What about the fermenting? Which is very important process in the flavor process.

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US


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