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

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.

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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. Salt
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.

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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.

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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