Method

Makes 300ml

Wear gloves when handling and processing

Simple and powerful hot sauce that I use as a base for various sauces and marinades

Also great on it’s own as a clean and super powerful option that I have enjoyed on black bean quesadillas

A little goes a long way!

Roughly chop up the scorpions, the bell pepper and break the garlic into cloves and peel

Ferment in 3% brine for at least 20 days

This one gets quite lively so use an air lock or check regularly

Strain the vegetables reserving the brine and blitz to a puree while adding in the vinegar

Add in some more brine to get the consistency you are looking for and taste to check and if necessary adjust the seasoning

I process this in kilner jars and keep in the fridge

No cooking

Of course you could bottle and keep in the larder but I advise checking the PH and making sure it’s close to 4

Ingredients

Dried trinidad moruga scorpion peppers 15g

Yellow bell pepper 1 whole

Garlic 1 bulb

Cider vinegar 55g

Malden salt to taste (about 5g)