Step 1. - Start with 36 fresh chillies - 18 Jalapeño, 18 Scotch Bonnet


I chose these chillies since that is what was available in my local supermarket.  I did not de-seed the chillies this time since I was planning to strain the sauce later in the process, plus I wanted the extra heat.  If you prefer less heat you should remove the seeds.

© Chris Walters 2018