Description
This Trinidad Scorpion salsa is a fiery, fresh dip that balances the intense heat of Trinidad Scorpion peppers with juicy tomatoes, sweet onions, and zesty lime. Perfect for spice lovers, it’s quick to make and guaranteed to impress at any gathering.
Ingredients
- 3 large ripe tomatoes, diced (about 1 lb / 500g)
- 1 medium red onion, finely chopped (about 3.5 oz / 100g)
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped (about 1/2 oz / 15g)
- 1 lime, juiced (about 2 tbsp / 30ml)
- 1 Trinidad Scorpion pepper, seeds removed and finely minced (about 0.2 oz / 5g)
- 1/2 teaspoon sea salt (2g)
- 1/4 teaspoon black pepper (1g)
- 1/2 teaspoon ground cumin (1g, optional)
- Optional: 1/2 bell pepper, diced
- Optional: 1 small mango, diced
- Optional: 1/2 avocado, diced (add just before serving)
Instructions
- Wash and dry all produce. Lay out your cutting board, knife, and gloves for the hot pepper.
- Dice the tomatoes into small cubes (about 1/4 inch). If watery, scoop out some seeds.
- Finely chop the red onion and mince the garlic. Rinse onion under cold water to mellow if desired.
- Put on gloves. Slice open the Trinidad Scorpion pepper, remove seeds and membrane for less heat, and mince finely.
- In a mixing bowl, combine diced tomatoes, red onion, garlic, minced Trinidad Scorpion pepper, chopped cilantro, and any optional add-ins like mango or bell pepper.
- Add the juice of one lime, sea salt, black pepper, and cumin (if using). Stir gently to combine.
- For a chunkier salsa, leave as is. For a smoother salsa, pulse half the mixture in a food processor 3-4 times, then stir back in.
- Taste and adjust seasoning with more salt, lime, or a sprinkle of sugar if too acidic.
- Optional: Cover and refrigerate for 30 minutes to let flavors meld.
- Serve in a bowl, garnished with extra cilantro or avocado if desired. Enjoy with chips, tacos, grilled meats, or eggs.
Notes
Wear gloves when handling Trinidad Scorpion peppers to avoid skin irritation. For less heat, use half a pepper or substitute with habanero or jalapeño. Letting the salsa chill for 30 minutes helps the flavors meld and tames the heat. If salsa is too spicy, add more tomato or mango. Salsa keeps for up to 3 days in the fridge but is best fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Caribbean
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 35
- Sugar: 4
- Sodium: 200
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
Keywords: Trinidad Scorpion salsa, spicy salsa, homemade salsa, fresh salsa, hot pepper dip, vegan salsa, gluten-free salsa, party dip, summer appetizer, Caribbean salsa