Queenie's ' Hell's Flame' Hot Sauce

• scotch bonnet pepper, put in a blender and crushed with a little water enough to make one litre
• salt
• 12-23 cup vinegar
• 1 12 tablespoons curry powder (aobut)
• 1 christophene, diced finely (optional)
• 2 onions, chopped very finely

1. Put 3 cups of water and add christophene, onions, christophene, salt.
2. Boil, adding water so it doesn't dry out until vegetables are tender.
3. Add vinegar.
4. Cover.
5. Bring to a rolling boil.
6. Cool.
7. Add peppers and stir.
8. Bring to a boil.
9. Cool.
10. Put in bottles and put in a fridge or freeze.

scotch bonnet pepper, salt, vinegar, curry, christophene, onions

Taken from www.food.com/recipe/queenies-hells-flame-hot-sauce-37285 (may not work)