MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Trinidad Moruga Scorpion Sauce
Categories: Chilies, Vegetables, Sauces
     Yield: 1 1/2 cups

     8    Trinidad Moruga Scorpion
          - peppers
     1 c  Vinegar; your choice (235mL)
   1/2 c  Olive oil (120mL)
          Salt; plain or fancy
     2 cl Garlic; crushed
   1/4    Onion; fine chopped

 Stem the peppers. Leave the seeds. Spray the peppers
 lightly with spray butter. Poke holes in the body of the
 peppers using a pin-sized needle. Optionally slice them
 or cut them in halves

 Saute garlic and onion in oil until they are lightly
 charred or transparent. Transfer to a container and pat
 them dry from oil. Add salt to taste.

 Set the oven @ 300°F/150°C. Roast the peppers for until
 lightly charred (about 15 minutes). Keep windows open
 and continue to protect yourself from fumes.

 Add all ingredients to your food processor or blender
 and whiz until you reach the texture (chunky, crushed)
 that you want. Drain out any extra liquid.

 If you want a very chunky sauce that you can scoop out,
 leave the pulp.

 Let the flavors combine.

 UDD NOTE: I've only made this once. That was enough as
 a little bit of this goes a looooong way. I much prefer
 my Yaaaaahhhhh Hoooooooo Aaaaahhhh Hot Sauce (separate
 recipe)

 RECIPE FROM: https://www.wildpepper.com

 Uncle Dirty Dave's Kitchen

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