$ WT - Red Trinidad Scorpion Butch T Chili Pepper Mash / Puree Naturally Fermented (Sizes)

Appearance: The Red Trinidad Scorpion Butch T pepper plants are relatively small but bushy, typically growing to a height of about 3 feet (0.9 meters). The peppers are usually elongated and have a pointy tail, and they can reach lengths of 2 to 3 inches (5 to 7.6 centimeters). They start green and ripen to a vibrant red color.

Flavor and Heat: Our premium peppers are renowned for their extreme heat but also offer a fruity and slightly sweet flavor with hints of citrus. We also grow the hottest of the HOT!  Our Grade A Red Trinidad Scorpion Butch T peppers are among the hottest chili peppers globally, with Scoville Heat Unit (SHUs) ratings that can exceed 1,400,000 SHUs. They are incredibly spicy.

Uses: (Note: This is a raw chili product. For direct consumption, further processing must occur)

• Cooking: Add a small amount to soups, stews, and sauces to infuse intense heat and flavor.
• Marinades: Mix it into marinades for meats and seafood for a spicy, smoky kick.
• Dips and spreads: Blend it with cream cheese or sour cream for a fiery dip or spread.
• Condiments: Use it sparingly as a condiment for burgers, sandwiches, and hot dogs.

Cooking Tips:

Use sparingly: Due to its extreme heat, Red Trinidad Scorpion Butch T Pepper fermented mash should be used very sparingly in your recipes. Start with a tiny amount and adjust to taste.

Handle with care: When working with this chili paste, wear gloves and avoid touching your face or eyes. Wash your hands thoroughly after use.

Scorpion BBQ Ribs

Ingredients:

• 2 racks of baby back ribs
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon Red Trinidad Scorpion Butch T Pepper fermented mash (or adjust to taste)
• Salt and black pepper to taste
• BBQ sauce of your choice

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, combine the olive oil, brown sugar, smoked paprika, Red Trinidad Scorpion Butch T Pepper fermented mash, salt, and black pepper to create a rub.
3. Rub this mixture evenly over both sides of the ribs.
4. Grill the ribs over indirect heat for about 2-3 hours, turning occasionally and basting with your favorite BBQ sauce.

The ribs are done when the meat is tender and pulls away from the bone. Serve with extra sauce on the side.

Scorpion Spicy Salsa

Ingredients:

• 4 large ripe tomatoes, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Red Trinidad Scorpion Butch T Pepper fermented mash (or adjust to taste)
• Juice of 2 limes
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

1. In a bowl, combine the diced tomatoes, chopped red onion, minced garlic, Red Trinidad Scorpion Butch T Pepper fermented mash, and lime juice.
2. Season with salt and pepper to taste.
3. Garnish with fresh cilantro leaves.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Serve the Scorpion Spicy Salsa with tortilla chips or as a fiery topping for grilled meats.