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Island Hot Sauce


  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 Scotch bonnet peppers, halved and seeds and stems removed
  • Vegetable oil
  • Water, to cover
  • 2 tablespoons sherry vinegar, add more or less, to taste
  • Kosher salt


  • Sweat the onion, carrots and peppers in vegetable oil until slightly softened, about 5 minutes. Cover with water and add vinegar. Simmer until the carrots are very tender. Puree in a blender and season, to taste, with vinegar, and salt. Thin, as necessary, with more water.