Based on the recipe provided, I can make the following assumptions to update the HTML table with the difficulty, prep time, and cooking time:

– **Difficulty**: Moderate, because handling super hot peppers and achieving a balanced sauce requires careful handling and some experience with cooking.
– **Prep Time**: 20 minutes (considering the time needed to carefully handle and chop extremely spicy peppers, measure and mix the other ingredients).
– **Cooking Time**: 20 minutes (simmering and allowing flavors to meld).

The updated table in HTML format is as follows:

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This markup preserves the existing structure and formatting while updating the details as requested.

Ingredients:

• 10 Carolina Reaper peppers
• 5 Trinidad Scorpion peppers
• 1 tablespoon ghost pepper powder
• 1 cup white vinegar
• 1/4 cup tomato paste
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon sugar

Instructions:

1. Prepare the peppers:

Wear gloves to protect your hands from the heat. Remove the stems from the Carolina Reapers and Trinidad Scorpion peppers, then roughly chop them.

2. Blend the peppers:

In a food processor or blender, combine the chopped peppers, garlic, salt, sugar, and tomato paste. Pulse until the mixture forms a smooth paste.

3. Cook the sauce:

In a saucepan, bring the white vinegar to a simmer over medium heat. Add the pepper paste to the vinegar and stir well. Let the sauce cook for about 10-15 minutes, stirring occasionally.

4. Add the ghost pepper powder:

Once the sauce has cooked down slightly, stir in the ghost pepper powder. Be prepared for a burst of intense heat as the powder combines with the already fiery mix.

5. Adjust the consistency:

If the sauce is too thick, you can add a little more vinegar to reach your desired consistency. Remember, a little goes a long way with this sauce!

6. Cool and store:

Allow the Hellfire Inferno Sauce to cool completely before transferring it to a sterilized jar or bottle. Store it in the refrigerator for up to six months.

Tips and Variations:

• For a milder version of the sauce, you can reduce the number of Carolina Reapers and Trinidad Scorpion peppers used.
• To add a hint of sweetness to the sauce, consider incorporating a touch of honey or molasses during the cooking process.
• Use caution when handling the peppers and their seeds, as the oils can cause skin irritation. Wash your hands thoroughly after working with them.