Bajan Hot Pepper Sauce

 

10 Scotch Bonnet Peppers, deseeded for less spiciness if desired

1 large onion, chopped

1 tablespoon turmeric powder

1 tablespoon mustard

2 tablespoons fresh horseradish, grated

6 radishes, chopped

1 tablespoon brown sugar

2 tablespoons vegetable oil

1/4 cup spirit vinegar

1/2 cup water, more if necessary

salt to taste

1. place onions in a food processor and process until finely chopped

2. add rest of ingredients and repeat. Keep mixture coarse

3. pour mixture into a saucepan and cook on low for 20 minutes, adding water until you achieve the consistency of preference 

4. store in sterilized glass bottles. The sauce will keep out of the fridge as the vinegar acts as a preservative