Scotch bonnet & garlic hot sauce

Sterilise a 300g jar or bottle (see waitrose.com/howtosterilisejars). Put all the ingredients apart from the sugar in a pan with 50ml water and cook for 20-25 minutes over a medium heat until the liquid has reduced by half. Add the sugar and stir to dissolve. Once cool enough, blend with a stick blender or in a jug blender, then transfer to the sterilised jar or bottle, seal and allow to cool. This is very spicy so only use a small amount or mix it into mayonnaise to cool it down. Chill and use within 3 weeks.