Trinidad Scorpion Pepper Canned Salsa

We grew Trinidad Scorpion Peppers this year and they were pretty prolific, much more so than necessary, considering there are only so many of the second-hottest-peppers in the world you can eat

I grew Ghost Peppers a few years ago and can tell you the Scorpion plants are much smaller and faster-growing. As far as peppers go, the Scorpions have a slightly smoky flavor, whereas the Ghost  Peppers are much fruitier.

I made some Ghost Chili Salsa that year and it remains one of my most popular recipes. So what does one do to follow up an almost-famous recipe? Make an even hotter one.

Trinidad Scorpion Pepper Salsa Canning Recipe

• 5 cups blanched, peeled and chopped tomatoes
• 2 scorpion peppers, chopped (more or less to taste but be careful, these babies are hot)
• 1 jalapeno, chopped
• 2 cups chopped bell pepper (I used a mix of red and green)
• 1 1/2 cups chopped onion
• 2 cloves garlic, roughly chopped
• 1 1/4 cup chopped cilantro
• 1 1/2 teaspoons kosher salt
• 3/4 cup cider vinegar

Makes 3 pint jars

Sterilize canning jars, lids, and bands; keep hot until ready to pack salsa.

In a large pan, combine all ingredients and bring to a boil. Reduce heat so that the salsa is still simmering and continue to simmer for 15 minutes.

Pack hot salsa into sterile jars leaving 1/4 inch of headspace, wipe rims clean and seal with sterile lids and bands. Process in a boiling water canner for 15 minutes, making sure water is at a full boil before adding jars of salsa. Also, be sure that water covers the jars by at least an inch.

When processing time is up, carefully remove jars and place on the counter. Leave undisturbed for at least 24 hours.

Just like my Ghost Chili salsa, this stuff is crazy hot, although this is honestly hotter. Great flavor and fun to give as gifts.

Another fun idea to do with Scorpion Peppers is to make my homemade hot sauce with them. Both the salsa and the hot sauce are great ways to preserve your peppers and they’re both delicious.

Enjoy!