Sowing: FEBRUARY - MARCH
Fill pots about 10 cm in diameter with soil; place about ten seeds in the center of each pot. Cover them completely with a light layer of crumbled soil and water. Keep the surface layer moist and at a temperature between 20 and 24° C until the seedlings emerge.
After the seedlings have emerged, continue growing in a bright location at a temperature between 16 and 18° C, keeping the soil moist - but not too wet.
MARCH - APRIL
After the seedlings have emerged, keep one in each pot and remove the others. Continue growing in a bright location at a temperature between 16 and 18° C, keeping the soil moist - but not too wet.
Transplanting: APRIL - MAY
Remove the seedlings from the pot when they have reached a height of about 20-25 cm and transplant them outdoors in the chosen location (vegetable garden or container) in a sunny position, at a distance of 40 cm in the row and 80 cm between the rows, and water.
Harvesting: JUNE - SEPTEMBER
To facilitate growth, add supports to the plant after it has been transplanted to its final position. Maintain constant irrigation and harvest the fruit when it has reached full maturity.
A Capsicum chinense chili pepper cultivar native to Central America and the Caribbean, with a sweet and fruity yet extremely spicy flavor that can reach 1,500,000 - 2,000,000 Scoville Heat Units. For this reason, it should be tasted with caution, as the extreme spiciness is only perceived later.
Extremely Spicy Trinidad Moruga Scorpion Sauce
Ingredients:
1/4 Trinidad Scorpion chili pepper, 6 tomatoes suitable for sauce, 1/2 red onion, 1 tablespoon tomato paste, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, salt, oil.
A condiment for "strong palates."
Preparation:
Finely chop the onion and sauté it with oil in a pan.
Cut, deseed, and drain the tomatoes, then blend them in a food processor for a few tens of seconds.
Finely chop the portion of Trinidad Scorpion (remember to use gloves) and put it in the pan with the onion, then add the fresh tomato pulp, the tablespoon of concentrate, vinegar, sugar, and a pinch of salt.
Cook until the sauce thickens and let it cool.
EUR
