Trinidad Scorpion Pepper Puree by CaJohn's
The world boasts a new hottest pepper - the Trinidad Scorpion - measured at 1.4 million Scoville Heat Units - and it's a hot commodity!
Made from fresh Trinidad Scorpion peppers and just enough vinegar to make it shelf-stable. Now you can add the searing heat and fruity, habanero-like flavor of the Trinidad Scorpion to any dish with our puree.
Heat Level: 10+/10 Use sparingly and with caution!
Net Weight: 2 fluid ounces / 59 mL
Ingredients: Trinidad Scorpion Chiles, Vinegar.
Recipe: Scorpion Pepper Pork Chops
Asian-inspired marinade kicked up with Trinidad Scorpion Pepper Puree makes an amazing grilled pork chop!
1/2 cup soy sauce (or 1/4 cup Soy Sauce Powder + 1/4 cup water)
1/2 cup packed brown sugar
1 Tbls. Dried Minced Garlic or 2 tsp. Granulated Garlic
1 Tbls. Ground Ginger
1 Tbls. Ground Cumin
1 Tbls. Trinidad Scorpion Pepper Puree
(6) 1" thick pork chops
~ Place the soy sauce, brown sugar, garlic, ginger, cumin, and pepper puree in a gallon-sized zip-top bag and knead to mix.
~ Place the pork chops into the marinade, knead to coat, seal the bag, and refrigerate for 1 hour.
~ Preheat a grill and lightly oil the grates.
~ Place the pork chops on the grill (discard the marinade) and grill the pork chops until browned, the meat is no longer pink inside, and the chops are cooked to an internal temperature of at least 145 degrees, about 5 to 7 minutes per side.