Sea Salt Hot Sauce
– 2 and 1/2 lbs tomato, coursely chopped
– 1 can (14.5 oz) whole peeled tomato
– 2 lbs Scotch Bonnet peppers, seeded
– 2 red bell peppers, diced
– 1 medium onion, chopped
– 3 cloves garlic, chopped
– 1/4-cup vinegar
–1/4-teaspoon salt
In a sauce pan over medium heat, add olive oil then garlic and sauté until golden brown. Add in the onion and bell peppers, then sauté for 15 seconds before adding the rest of ingredients. Cook over low flame for 20 minutes, stirring consistently. Remove from flame and set aside to cool, then refrigerate for two days, blend and strain.
