Scotch Bonnet Paste
Combine 10 chopped pickled scotch bonnet peppers (see recipe, below), 1 chopped large white onion, 1 chopped small carrot, 5 minced cloves of garlic, ½ cup apple cider vinegar and 1 tbsp smoked paprika in a blender or food processor. Purée until the paste is smooth and lump-free. Transfer to a sterilized jar, seal and store in the fridge for up to 2 weeks.
Pickled Scotch Bonnet Peppers
Combine 1 cup water, 1 cup apple cider vinegar, 1 tbsp pickling salt or table salt, ½ tsp crushed red pepper flakes, 4 smashed garlic cloves and 2 tsp dill seeds in a saucepan over medium heat. Bring to a boil. Place 3 cups scotch bonnet peppers in a sterilized 16-oz mason jar. Pour the brine over the peppers, filling the jar to within ¼ inch of the top. Seal with the lid and store for up to 3 months. Once opened, use within 6 weeks.