Homemade Scotch Bonnet & Garlic Hot Sauce.

Recipe & Method.

• 4 or 5 scotch bonnet chillis
• 1 red onion
• 1 yellow onion
• 1 whole small garlic or half a large garlic
• 4 sping onions/scallions
• 1 red bell pepper
• 2 tablespoons of light brown sugar
• 1 tsp ground pimento (allspice)
• ½ tsp ground black pepper
• ½ salt
• handful of coriander / cilantro (optional)
• 50ml apple cider vinigar
• 50ml olive oil (I use garlic infused olive oil)

I blacken the veg over charcoal but you can roast it in the oven.

Once skin is charred on veg then remove from BBQ/Oven

Peel all the skin off veg and remove seeds and stem for the red bell pepper.

Put in all into a blender and then add the rest of your ingredients into the blender.

Blend it all into a sauce.

Bottle it up in a sterilised jar and refrigerate.

Will last for around 3 weeks.