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Dried Trinidad Scorpion Peppers (Whole Dried Pepper Pods) 1/4 oz. Packet

Dried Trinidad Scorpion Peppers (Whole Dried Pepper Pods) 1/4 oz. Packet

Availability: In stock. Ships in 1-2 business days

Product Description

The Trinidad Scorpion Pepper is the second hottest chile in the world, according to the Guinness Book of World Records. This attractively packaged packet contains whole pods - chili pepper, seeds, and stem.

Net Weight: 1/4 ounce (7.09 grams)

Heat Level 10+/10. Use sparingly and with caution. (We wear a particulate mask, gloves, and goggles when packaging, just to give you an idea.)

To Rehydrate Dried Chili Peppers: Place chiles in a bowl. Pour just enough boiling water over the pods to cover them. Cover the bowl with a lid or plastic wrap and allow to rest for approx. 10 minutes, or until chilis are soft and pliable. For a more intense, toasty flavor, use a spatula to press the dried pod in a hot skillet (no oil or liquid) until you see a little wisp of smoke rise, flip over the chili and repeat on other side. Then, proceed with directions above for rehydrating.


Recipe: Homemade Trinidad Pepper Salsa
One of the World's hottest chile peppers heats up this easy-to-make and fresh-tasting salsa.

15 oz. can petite diced tomatoes OR 1 pound fresh tomatoes, peeled and diced
1 sm. onion, minced OR 1/4 cup Dried Minced Onion
1/4 cup chopped fresh cilantro OR 2 Tbls. Dried Cilantro
2 tsp. lemon juice OR lime juice
1 tsp.
Granulated Garlic OR garlic powder
3/4 tsp.
1/4 tsp.
Ground Cumin
2 Trinidad Scorpion Pepper pods, rehydrated, minced (wear gloves!)

~ In a small saucepan, stir together all ingredients.
~ Bring mixture to a boil over medium-low heat, stirring often. Remove from heat.
~ For a smooth salsa, puree all in a blender, food processor, or using a stick blender. For a chunky salsa, puree only half.
~ Refrigerate salsa for at least 1 hour before serving.


Recipe: Scorpion Pepper Hot Sauce
Making your own hot sauce allows you to control the heat level and flavor.

1 tsp. vegetable or olive oil
1/2 cup minced onion
1/4 cup minced fresh chile peppers (see Notes, below)
6 Trinidad Scorpion Pepper pods, rehydrated, minced (wear gloves!)
6 cloves fresh garlic, peeled, minced
2 cups water
1 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Ground Cumin (optional)
1 cup white vinegar

~ In a nonreactive saucepan over medium-high heat, cook onion, fresh chilies, and garlic in oil until onions are translucent, about 4 minutes.
~ Add remaining ingredients, except vinegar, to saucepan; reduce heat to medium-low; simmer for 20 minutes, stirring often.
~ Remove pan from heat and allow to cool to room temperature.
~ Pour saucepan contents into a blender or food processor; puree until smooth.
~ Add vinegar to mixture; blend until combined.
~ Pour mixture into a sterilized jar with a lid.
~ Will keep in the refrigerator for 1 year.

Notes: For a mild sauce, use Anaheim, Poblano, or Jalapeno. For a medium sauce, use Serrano, Cayenne, or Tabasco. For a very hot sauce, use Habanero, Scotch Bonnet, Thai, or Pequin.


Recipe: Hot 'N Creamy Pepper Pasta
Spicy cream pasta with a hint of garlic. Serve with sauteed shrimp or grilled chicken to make it a meal.

1 Tbls. butter
4 cloves garlic, minced
2 Trinidad Scorpion Pepper pods, minced
2 cups heavy cream
2 Tbls. all-purpose flour
1 large tomato, diced
3/4 tsp. Salt
1/2 tsp. Black Pepper
1/2 pound uncooked fettuccini pasta
1 cup grated Parmesan cheese

~ Start a pot of water boiling for the pasta.
~ Melt butter in a saucepan over medium heat. Add garlic and Scorpion pepper and cook for 2 minutes.
~ Pour cream into the saucepan and bring to a simmer, stirring occasionally.
~ Whisk the flour into the saucepan, and then add the tomato, salt, and black pepper. Simmer until thickened, 5-8 minutes. Remove from heat.
~ While the sauce is simmering, place your pasta into the boiling water to cook (as directed on the package).
~ When your sauce is thickened, stir in the Parmesan cheese. Allow sauce to cool for a few minutes before serving over the cooked pasta.

UPC 4710704093876

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