Caribbean Hot Sauce

I’m going to a fundraiser brunch for UNICEF. It has a Caribbean theme so I’m taking along this hot sauce. It’s extremely hot so it’s just as well the boy isn’t coming. It keeps for ages.

225g Scotch bonnet (Habanero) chillies

3 cloves garlic, chopped

1 onion, finely chopped

6 cloves, freshly ground

2 tsp turmeric

Juice of 2 limes

275ml malt vinegar

2 tsp salt

1 tbsp (heaped) brown sugar

1 tbsp oil

Deseed the chillies. They will be quite hot enough without them. Roughly chop them. Fry the onions in the oil and add the chillies – give them about 5 minutes on a moderate heat so the onions don’t brown. Tip into a saucepan with everything else. Wash your hands to avoid chilli burn.

Bring to the boil and cook for 5 mins, then pour it into a blender and blend until really smooth.

Wash the saucepan out and then pour the blended sauce back in and boil it for about 2 minutes.