Ingredients. Test and … Combine all these ingredients with the garlic, sugar, and salt in a food processor or blender. 1. 1 cup white balsamic vinegar. 1/2 cup packed fresh cilantro leaves and tender stems. Heat up a skillet with the oil on low heat. WEARING PROTECTIVE GLOVES, remove the stems from the chilies, and roughly de-seed (don’t go crazy, a few seeds are fine). Instructions. Ingredient Checklist. Add each ingredient to a skillet after each one is pureed. Using a blender or food processor, individually puree the carrot, bell pepper and scotch bonnet peppers. Use a splash of water if needed to assist with breaking down the vegetables. transfer to a sauce pan and simmer 10 minutes, Turn off heat, squeeze half of a lime and stir. Blend until desired texture is reached, adding water as needed to make a thick, pourable hot sauce. Directions. Turn the oven on to High-Broil, and on a sheet tray, lay out the first 3 ingredients: carrot, onion, and scotch bonnet peppers, and broil for about 10 to 15 minutes, until they’re all slightly blistered and soft, turning halfway through. 2. NOTE: It is a good idea to wear gloves when working with Scotch bonnets, add distilled vinegar, mustard, turmeric, sugar, salt and pepper and blend well.