Superhot Sriracha Recipe with Trinidad Moruga Scorpion
This zingy homemade sriracha hot sauce is made with superhot Trinidad Moruga Scorpion peppers as well as jalapeno peppers.
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.
I’ve also included a spicy Trinidad Moruga Scorpion for plenty of extra heat.
When working with hotter peppers, including superhots, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. See above.
Need help? How to Stop the Chili Pepper Burn On Your Skin.
Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. Superhot chili peppers, truly, are called superhots for a reason.
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If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 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!
Add all ingredients to a food processor and process until smooth.
Strain out about 1/2 of the resulting pulp. Discard pulp.
Transfer sauce to a saucepan and cook about 5-10 minutes to reduce.
Allow to cool and process again to desired consistency.
Refrigerate at least 2 days to allow flavors to mingle and mellow.
Heat Factor: VERY HOT. The Moruga Scorpion pepper has quite a LOT of heat. Enjoy it!