Caribbean-born heat built for serious chiliheads who want real Scorpion fire without gimmicks.
Authentic Trinidad heat • Small-batch island style • Not for casual palates
Matouk’s Trinidad Scorpion Pepper Sauce is unapologetic, old-school Caribbean heat. Built around aged Trinidad Scorpion peppers and Scotch Bonnets, this sauce delivers a clean, aggressive burn with classic West Indian character. There’s no sweetness to hide behind and no novelty flavors—just focused pepper heat, herbal depth, and the unmistakable punch that made Matouk’s a staple across the islands.
This is the kind of sauce locals use sparingly but confidently. A few drops change the entire dish. More than that, and you’ll feel the Scorpion’s reputation earn its name.
⭐ Tasting Notes
Immediate pepper impact with a sharp, rising heat
Earthy Scorpion intensity followed by herbal, savory notes
Dry, lingering burn that stays on the tongue and builds with each bite
⭐ Perfect For
Pepper-forward Caribbean dishes
Stews, soups, and beans that need real heat
Grilled meats where sweetness would get in the way
Chiliheads who want authentic Scorpion flavor, not extract heat
⭐ Ingredients
Aged Pickled Scorpion and Scotch Bonnet Peppers, Water, Modified Corn Starch, Garlic, West Indian Herbs, Xanthan Gum, Soybean Oil, Potassium Sorbate
⭐ Specifications
Heat Level: 9/10
Pepper(s): Trinidad Scorpion, Scotch Bonnet
Volume: 10 fl oz (300 mL)
Gluten-Free: ❌ Not Gluten-Free
Country of Origin: Trinidad and Tobago
Brand: Matouk’s
SKU: 1284
UPC: 036494020637
⭐ Flavor Story
This sauce comes straight from Trinidad’s tradition of respecting the pepper. Scorpion chilies are not treated as a stunt ingredient here—they are aged, balanced with herbs, and allowed to speak clearly. The result is a sauce that feels honest, powerful, and rooted in place. It’s not meant to impress with sweetness or novelty. It’s meant to deliver real Caribbean heat, the way it’s been used for generations.
⭐ Quick Recipe
Scorpion Pepper Stew Finish
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Prepare your favorite beef or chicken stew as normal.
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Once heat is turned off, stir in ½ teaspoon of Matouk’s Trinidad Scorpion Pepper Sauce.
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Rest for 2 minutes before serving to let the heat bloom without overpowering the dish.
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Taste and adjust carefully—this sauce escalates fast.
⭐ Pro Tip
This is a finish sauce, not a cook-all-day sauce. High heat can dull Scorpion complexity. Add it at the end or at the table to keep the pepper’s sharp edge and aroma intact.
⭐ Tags
Matouk’s, Trinidad scorpion pepper sauce, Caribbean hot sauce, West Indian hot sauce, extreme heat sauce, heat level 9, Trinidad and Tobago hot sauce, chilihead sauce
