DIRECTIONS
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In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
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Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
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Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .
Notes
Leave some of all the Scotch Bonnets with seeds for a spicier sauce. Replace the Scotch Bonnets with habaneros or jalapenos for a "milder" sauce - or if Scotch Bonnets are not available in your area.
Use peppers of the same color when available, to keep the sauce a consistent color.
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