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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