Jamaican Hot Sauce

• 12 ounces red, orange or yellow Scotch bonnet peppers
• 1 bunch scallion whites, trimmed
• 2 1/4 cups white distilled vinegar
• 2 tablespoons dark brown sugar
• 1/4 teaspoon ground allspice
• Kosher salt

1. In a food processor, pulse the chiles and scallion whites until finely chopped.
2. In a medium saucepan, bring the vinegar, brown sugar, allspice and 2 tablespoons salt to a simmer, stirring to dissolve the sugar.
3. Add the chile mixture to the saucepan and bring to a simmer.
4. Simmer 1 minute then remove from the heat and let cool to warm.
5. Hot sauce keeps in jars, chilled.

red, scallion whites, white distilled vinegar, brown sugar, ground allspice, kosher salt

Taken from www.foodandwine.com/recipes/jamaican-hot-sauce (may not work)