Brads "Bonnie" Scotch Bonnet Hot Sauce

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There's something very satisfying about growing your own food. My boyfriend grew (I helped) these Scotch Bonnets from seeds that were brought back from Jamaica. We grew the garlic as well- let's just say it is POTENT. This sauce packs a punch but not so much that you can't taste the beautiful flavour of this unique pepper.

Brads "Bonnie" Scotch Bonnet Hot Sauce

INGREDIENTS:

1 tsp. vegetable oil

20 fresh Scotch Bonnet peppers, seeded and each one cut into 4

1 small onion, diced

1 small tomato, diced

6 cloves of garlic, crushed

3/4 tsp. salt

2 cups water

1/4 cup distilled white vinegar

2 tbsp. white sugar

HOW TO:

1.) Twist off stems of peppers and cut into four pieces, scraping out the seeds (wear GLOVES or you will live to regret it)

2.) Heat oil in a medium saucepan and saute the Scotch Bonnet peppers, onion, tomato, garlic and salt over medium-high heat for approx. 5 minutes stirring frequently

3.) Add the water and cook over med- low for approx. 15-20 minutes until everything has softened

4.) Remove from stove and let cool a bit, then blend it (in a blender or food processor). Pulse it a few times so it still has some very small chunks

5.) Stir in the vinegar and sugar

6.) Prepare your jars by putting them through the HIGH HEAT dishwasher right before you need to bottle the sauce

7.) The sauce will last in the fridge for 4-6 months