Ingredients:

  • 4 large Scotch Bonnet Peppers (stems and seeds removed)
  • 1 bunch Spring Onions (Scallions), roughly chopped
  • 1 medium Yellow Onion, roughly chopped
  • 1 inch piece Fresh Ginger, peeled and roughly chopped
  • 8 large Garlic Cloves
  • 2 Tbsp Allspice Berries (or ground Pimento)
  • 1 Tbsp Dried Thyme
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Ground Cinnamon
  • 1 tsp freshly ground Black Pepper
  • 1 Tbsp Sea Salt
  • 1/4 cup Dark Brown Sugar
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Molasses (Black Treacle)
  • 1/4 cup Distilled White Vinegar
  • 1 Tbsp Fresh Lime Juice
  • 2-4 Tbsp Water or Chicken Stock (optional, for blending)

Instructions:

  1. Safety First: Don Rubber Gloves before handling the Scotch Bonnet peppers. Carefully remove the stems and seeds (or keep some for maximum heat). Roughly chop the peppers, spring onions, yellow onion, ginger, and garlic.
  2. Load Dry Ingredients: Add all spices (allspice, thyme, nutmeg, cinnamon, pepper, salt) and the brown sugar to a food processor or high-powered blender. Pulse three times to combine evenly.
  3. Add Wet Ingredients & Aromatics: Add the chopped raw ingredients (peppers, onions, ginger, and garlic) along with the soy sauce, molasses, vinegar, and lime juice to the processor bowl.
  4. Blend to Paste: Blend on high speed until a thick, fragrant, slightly textured paste forms. Stop and scrape down the sides as necessary. If the mixture is too thick to blend, add water or stock 1 tablespoon at a time until the desired thick pesto-like consistency is reached.
  5. Finalize and Chill: Transfer the sauce to an airtight jar. Refrigerate for at least 1 hour before use to allow the spices and volatile oils to properly meld and deepen the flavor.