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5 red bell peppers (coarsely chopped). Seeds and skin removed.

3 plum tomatoes. Fresh or canned (if fresh peel skin)

½ white onion (chopped. Reserve 1/3 chopped fine)

2 clove garlic (chopped fine)

15 – 30 scotch bonnet chopped. Reserve 2, chopped fine.[1]

8 pickled Habenaro chopped. Reserve 2, chopped fine.[2]

4 Serrano or Jalapeno (chopped fine)

2 tbs Tabasco

2 tbs tomato paste

Tsp sea salt

Tsp black pepper

1. Remove most of the seeds from the bell peppers. Place the bell peppers in a blender or food processor and pulse to a coarse pulp.
2. Place the bell pepper pulp in a strainer and let all of the excess liquid drain (approximately 15 min.)
3. Cook the bell pepper over low heat but do not boil. Approximately 15 min.
4. Chop the tomatoes and add to the warm bell pepper pulp. Set a side to cool.
5. Remove seeds from the scotch bonnet peppers and chop. (Mince two scotch bonnet chilies and reserve.)
6. Rinse the pickled Habenaro peppers in cold water. Remove seeds from the Habenaro peppers and chop. (Mince two Habenaro chilies and reserve.)
7. Place all of the remaining chopped ingredients in a food processor and pulse to a coarse pulp. Do not over process. It should still be very chucky when done.
8. Mix the two pulps together and add the Tabasco, tomato paste, sea salt and black pepper.
9. Cook until it just starts to boil. Remove from heat and let cool.
10. Add the reserved finely chopped ingredients.
11. Let sit at least over night, but 3 days is better.