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23 October 2014

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.

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.

Safety Advice

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.

Check out these Related Recipes

Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.

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.

Print Recipe
5 from 1 vote

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: hot sauce, scorpion, sriracha, superhot
Servings: 20
Calories: 2kcal


  • 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.
  • Serve!



Heat Factor: VERY HOT. The Moruga Scorpion pepper has quite a LOT of heat. Enjoy it!


Calories: 2kcal | Sodium: 116mg | Potassium: 4mg | Vitamin A: 5IU | Vitamin C: 1.6mg | Calcium: 1mg


  1. 5 stars
    OMG!!!!!! I made this today, my only addition was I chopped up 2 Carolina Reaper peppers. This is the best.

  2. 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.

  3. 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.

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