Scotch Bonnet Hot Sauce

Ingredients

• 18 fresh Scotch Bonnet peppers, sliced and seeded
• 6 fresh jalapeno peppers, sliced
• 0.5 cup minced onion
• 6 cloves garlic, crushed
• 1 teaspoon vegetable oil
• 0.75 teaspoon salt
• 2 cups water
• 0.25 cup distilled white vinegar
• 2 tablespoons white sugar

Steps

1. Gather all ingredients.
2. Cook peppers, onion, garlic, oil, and salt in a large saucepan over medium-high heat, stirring frequently, 5 minutes.
3. Pour in water; cook and stir until peppers are soft, about 20 minutes. Cool to room temperature.
4. Transfer mixture to a blender and purée until smooth. Pour in vinegar and sugar; blend until mixed.
5. Transfer to a container. Cover and store in the refrigerator.