Chop ginger, garlic, and onion.

Halve the Scotch bonnets *(you may want to wear gloves for this)*

Pour 1 cup vinegar into the blender

Add ginger, garlic, onion, and peppers in small batches

Blend until mixture becomes almost ‘too thick’ to blend further

Add 3 tbsp mustard and 1 cup vinegar

Repeat. Adding garlic, onions, peppers, mustards and vinegar in sequence until blender fills

Pour puree into a Dutch oven and continue the blending process until all the ginger, garlic, onion, and peppers are used up.

Add vegetable oil and salt to the pureed mixture

Bring to a boil over high heat

Immediately reduce heat and simmer uncovered (stirring occasionally) for 10 minutes

Remove from heat and bottle