• 8 oz. Scotch bonnet chilies, de-seeded and minced
• 4 Cayenne chilies, de-seeded and minced
• 1 small carrot, peeled and minced
• 1/2 cup sugar
• 1/4 cup white wine vinegar
• 1/4 cup oil
• 1/8 cup ground mustard seed
• 1 tbsp Jamaican curry powder
• 1 tbsp ground cumin
• 1/2 tsp salt
• 1 tsp freshly-ground black pepper
• 4 garlic cloves, minced

Combine all the ingredients in a food processor and purée to a paste (if should be the consistency of mustard). Transfer the sauce into a glass bottle then seal and store (this will keep, unrefrigerated, for up to 3 months). Add a dash to rice or any Caribbean dish or serve as a condiment. This is a VERY hot sauce.