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HEAT LEVEL:
You want fire? That’s easy. Anyone can strike a match, but few can strike a balance. A balance where heat and flavor find themselves on equal footing. At Melinda’s, we pride ourselves on striking that perfect balance in every sauce we make. Get ready to set your mouth on flavor.
Melinda’s Scorpion. No training wheels here. This is our hottest sauce, made with the 2 million Scoville Trinidad Moruga Scorpion pepper. On a scale of 5, this is 11. Made the Melinda’s way with whole, fresh ingredients and the best peppers on the planet. Perfect for the most extreme Chileheads. Uses: A dash. Seriously, just a dash.
How it tastes
Made with
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Hot sauce of the month club
If Scorpion is your speed, tell us that once and stop hunting. Set your heat level, the flavors you want, and the food you actually cook. Then a real person picks 1, 2 or 3 small-batch bottles for you every month.
Reviews
Tried it? Tell other heat seekers how it tastes and how hot it really runs.
About the maker
Brothers Greg and David Figueroa helped bring habanero pepper sauce to the US in 1989, and Melinda’s has been a staple ever since.
Melinda’s sauces start with fresh vegetables like carrot and onion, kettle-cooked with habaneros grown in Costa Rica. The Original Habanero is the classic, joined by Garlic Habanero, Mango, Chipotle, Jalapeño, Red Savina, Naga Jolokia and Scorpion. They also make pepper ketchups, from black pepper to naga jolokia.
Trinidad scorpion
Habanero
Lime
Garlic
Chili
Stew
Eggs