1 teaspoon vegetable oil
18 fresh Scotch Bonnet peppers, sliced and seeded
6 fresh jalapeno peppers, sliced
6 cloves garlic, crushed
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1/4 cup white balsamic vinegar
2 tablespoons white sugar
In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .
Leave some of all the Scotch Bonnets with seeds for a spicier sauce. Replace the Scotch Bonnets with habaneros or jalapenos for a “milder” sauce – or if Scotch Bonnets are not available in your area.
Use peppers of the same color when available, to keep the sauce a consistent color.