Scotch Bonnet Recipe...Thanks, RocketMan!

[Roguejim]

I've been wanting to make a Scotch Bonnet sauce without the typical mango.  Other than the jalapenos, which I don't see much reason for, what about the proportions in the rest of the recipe?
 
http://allrecipes.com/Recipe/Scotch-Bonnet-Hot-Sauce/Detail.aspx?event8=1&prop24=SR_Thumb&e11=scotch%20bonnet&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1
 

 

[Roguejim]

I took RocketMan's advice from post #10, above.  I did have to settle for regular raisins instead of golden which, I think, added to the rich color.  The combo of raisins and rum...well, IT WORKS!  A nice and sweet spiciness with a slight tangyness is what I pick up immediately before the heat kicks in.  Everyone was right, it's not too hot.  I think it will benefit from some aging, though.  Now I have to come up with a dish worthy of the sauce.  Easily my most complex and distinct sauce.
 
Chop.  Simmer.  Strain.  Simmer again.  Jar it up.
 
THE PLAYERS:
18 Scotch Bonnets
6 Jalapenos
6 cloves garlic
1/2 C. onion
1-2 handfuls raisins
1/2 yam
1/4 C. rice vinegar
1/4 C. lime juice
2 shots Myers rum
1 1/2 tsp salt
 

 
Oh yeah...
 

 
In the pot waiting for the first shot.  Last shot went in toward the end of final simmer.
 

 
Richer brown color than I expected.
 

 
Jarred.
 

 
Lovin' Spoonful.
 

 

[SavinaRed]

That sauce looks great, I can taste it from here- yummy !!!

 

[RocketMan]

Nice Rogue, looks like a really thick consistency and yep Rum and Raisins. I remember having Rum Raisin Ice Cream when I was a kid. 

 

[Roguejim]

Nice Rogue, looks like a really thick consistency and yep Rum and Raisins. I remember having Rum Raisin Ice Cream when I was a kid.

It's not as thick as that last photo. That was the dregs left in the pot. Still, it's not what you would call runny.