Caribbean Scotch Bonnet Hot Sauce

• 10 scotch bonnet peppers
• 1/2 cup yellow mustard
• 1/4 cup white vinegar
• 1/4 cup lime juice
• 3 cloves garlic
• 1 small onion, chopped
• 2 tablespoons honey
• 1 teaspoon allspice
• 1 teaspoon turmeric
• 1 teaspoon salt

Instructions

1. 1Wearing gloves, remove stems from peppers. Blend all ingredients until smooth. Pour into a saucepan and simmer for 15 minutes. The mustard gives it a classic Caribbean color and tang. Cool and bottle. Refrigerate for up to 1 month. Excellent with jerk chicken!

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