- 24 habanero peppers
- 1 large onion
- 3 cloves garlic
- 300 ml white distilled vinegar
- 1 mustard powder
- 2 cloves
- 2 tsp salt
As the peppers are very hot, cut and prepare them using a knife and fork, rather than your hands. Cut the flesh off and remove all of the seeds. You can also use scotch bonnet peppers.
Once you have cut away all of the flesh, place in a blender. Add the roughly chopped onion, garlic and a touch of the vinegar. Blend until smooth. Smooth down the sides during the blending process. Be careful when taking the lid off as the fumes from the blended peppers are very powerful!
Once blended, pour the mixture into non-aluminium saucepan. Add the mustard powder, cloves, two teaspoons of salt and the vinegar. Bring to the boil and simmer for 3 to 4 minutes. While the sauce is simmering, prepare a sterilised jar to keep the sauce in. Pour the sauce in gently. Leave the lid open until the sauce has cooled. The sauce will keep for around 6 months.