Hot Pepper Sauce

Fiery hot sauces are legion in the Caribbean, and most contain habañeros (Jamaicans call them 'scotch bonnets' for their bell-like shape). A good way to use habañeros is by making up a pepper sauce. Because the heat of individual peppers can vary enormously (even those from the same plant), homogeni

Category: Habanero Chile

Ingredients

• 16 whole habaneros (seeds and all)
• 1 oz onion
• 1 clove garlic
• 2 tsp sugar
• 4 Tbsp white malt vinegar (or white wine vinegar)

Instructions

1. Blend all ingredients to whatever consistency you desire.
2. Heat to boiling and simmer for 15–20 minutes.
3. Spoon the cooked sauce into a preheated preserve jar and seal.
4. Leave the jar in a cool, dark place for one month (at least) to develop a good flavour.

Original source