1 pound of peppers – scotch bonnet, habaneros, Caribbean red. I used Scorpion, moruga hot, chocolate scorpion, ghost peppers that I grew in my garden.
1 head of garlic, peeled
1 tablespoon salt
1 cup of vinegar (add more if you want your sauce more wet)
Jars with lids
Wash, and de-stem all of your pepper.
To a food processor or blender, add the peppers in batches, with a few cloves of garlic at a time. Pour in some of the vinegar and pulse.
Repeat until all the peppers have been pulsed.
Pour the ground pepper sauce into a pot on the stove and turn the heat to medium, add salt.
In another pot bring to a boil a pot of water and add all the lids from the jars. This is to ensure the jars seal.
Once the pepper sauce starts to bubble, remove from the heat and using a funnel, pour it into the jars.
It must be hot when you pour it into your jars. This helps to seal the lids. Place the lids on each of the jars and close it. But do not tighten the lids. You need to leave enough room that the jot air sucks in the lids causing it to seal.
Store your sauce in a cool, dry place. Once you open a jar, store it in the fridge.
Make sure you are using gloves through this entire process. Always wash your hands after handling the pepper. Or it will burn for hours.
If you are only making a small amount, you could also use lime juice instead of vinegar.