Preheat oven to 200 degrees Celsius.
Preheat the grilled pan, then chargrilled the bell peppers and long red peppers.
Place the charred peppers, onions, garlic, ginger, scotch, and Bonnet in a baking dish. Bake until the vegetables have softened.
Then place all ingredients including seasoning, salt, and oil in a food processor and blend. Blend and it is chunky or as smooth as you like.
Pour the sauce into a pot and heat up. Simmer it down to get all the excess moisture out of it. A layer of oil will form on the surface when it’s simmered down.
Transfer the sauce into a sterilized jam jar. Use it as you wish. Ensure a layer of oil is maintained on the surface for long lasting shelf life. Also, refrigerate.
