2 shallots (spring onions),
6 garlic cloves,
2 cups Scotch bonnet chillies,
20 thyme sprigs,
1 tbsp whole pimento,
white vinegar sugar,
Before you make the sauce, you’ll need an old rum bottle, with a little bit of rum left in it. (You know that almost empty bottle of rum that your grandmother has in the back of her drinks cabinet? Yeah, steal that).
To make the sauce, trim the shallots, chop them into very small pieces and put them aside in a bowl. Peel the garlic and cut each clove into about five pieces. Cut the chillies into quarters, top to bottom. Snip the thyme sprigs into 1cm lengths.
Next, stuff the chillies, shallot, garlic, thyme sprigs, and pimento into the rum bottle. Try to stuff them in evenly, so all of the ingredients are distributed nicely.
Next top up the bottle with boiling vinegar and a couple of dashes of soy sauce. Add a few spoons of sugar into the bottle and screw on the lid. Turn the bottle upside down and back a few times, then top up the bottle with a bit more boiling vinegar, so that the vinegar reaches the very top. Put the bottle in a dark place and leave it for a month or so.
This stuff is insane. It’s like Jamaican Tabasco … except hotter.