[Beamers Mom]

Bruce loves really hot sauce. He made this yesterday:

Bertie’s Mega-Hot Trinidad Pepper Sauce

2 1/2 lbs Scotch Bonnet peppers
1/2 lb ginger, peeled
1/4 lb garlic
1 lb onions
2 liters vinegar
1/4 cup vegetable oil
2-3 Tbsps salt (to taste)
2 cups mustard (French's Yellow Mustard)

1. Chop ginger, garlic, and onion.
2. Halve the Scotch bonnets (you may want to wear gloves for this)
3. Pour 1 cup vinegar into the blender
4. Add ginger, garlic, onion, and peppers in small batches
5. Blend until mixture becomes almost ‘too thick’ to blend further
6. Add 3 tbsp mustard and 1 cup vinegar
7. Repeat. Adding garlic, onions, peppers, mustards and vinegar in sequence until blender fills
8. Pour puree into a Dutch oven and continue the blending process until all the ginger, garlic, onion, and peppers are used up.
9. Add vegetable oil and salt to the pureed mixture
10. Bring to a boil over high heat
11. Immediately reduce heat and simmer uncovered (stirring occasionally) for 10 minutes
12. Remove from heat and bottle

Yield: : 1 Gallon

Source: TriniGourmet.com