This is hot, hot sauce and it makes the perfect accompaniment to Jamaican patties.
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12 ounces red, orange or yellow Scotch bonnet peppers
1 bunch scallion whites, trimmed
2 1/4 cups white distilled vinegar
2 tablespoons dark brown sugar
1/4 teaspoon ground allspice
How to Make It
In a food processor, pulse the chiles and scallion whites until finely chopped.
In a medium saucepan, bring the vinegar, brown sugar, allspice and 2 tablespoons salt to a simmer, stirring to dissolve the sugar. Add the chile mixture to the saucepan and bring to a simmer. Simmer 1 minute then remove from the heat and let cool to warm. Hot sauce keeps in jars, chilled.
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