Jamaican Hot Pepper Sauce    
 
 

• 7  Ounces fresh Scotch Bonnet peppers
• 1  Large onion, quartered
• 1  Cup distilled white vinegar
• 2  Teaspoons salt
• 6  Cloves garlic
• ½  Carrot

 
   
 
 
 
     1. Use gloves or plastic bags to handle these very hot peppers.
         Be very careful not to touch the peppers with your hands.
         Remove the stems from the peppers.
 
     2. Place the peppers, onion quarters, garlic and carrot in a
         food processor fitted with a steel blade. Process until finely
         minced, making sure to scrape down the sides of the
         processor.
 
     3. Transfer the minced mixture to a container fitted with a lid.
         Add the vinegar and salt. Stir to blend well. Cover and
         refrigerate. Marinate for at least one week.
 
 
 
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