The habanero, long famed as the world’s hottest pepper, has in recent years lost that title to much hotter capsicums discovered in India and Pakistan. However it remains renowned for its fruity and scorching hot flavour. The habanero, especially an orange variety known as the “Scotch Bonnet”, is native to and an essential part of, Caribbean cookery. It forms the base of Belize’s most famous hot sauce, Marie Sharps. Today I want to focus on a homemade hot sauce that, in these times of economic uncertainty, provides Belizeans with the heat that they seek without having to pay for a bottle of the commercially prepared stuff.

The recipe is so ridiculously simple that anyone can make it, but I strongly urge you purchase a pair of protective gloves before you start. You may be able to eat habaneros without fear, but getting the juice all over your hands will make them burn uncomfortably for hours.

Homemade Habanero Pepper Sauce AKA Onion Sauce

6-12 habanero peppers (More peppers-higher heat ratio, its up to you!)

About 2 cups of plain white vinegar, or another vinegar of your choice.

1 medium white onion

Optional: 1 small carrot.

Optional: 2-3 whole allspice seeds.

1 large wide mouthed glass jar with a plastic or wooden lid (a metal lid will easily corrode thanks to the vinegar in this recipe). (A left over peanut butter or jam jar, thoroughly cleaned, is a good option here).

3. Dump everything into the jar, adding 2-3 allspice seeds if desired, and cover with the white vinegar. Stir and close the lid. Let steep at room temperature overnight before using for best results, but if you are in a hurry you can use it right away. This sauce will keep perfectly well on your kitchen or dining room table, though you can store it in the fridge if you so desire. Keep a little spoon around to dip out the spicy mixture. If you want a less heat, just use a little of the fiery vinegar instead of the chopped habanero itself.