Prepare the vegetables

• Peel the onions, garlic, ginger and carrots.
• Remove the stems from the chilli and scotch bonnet peppers.
• Seed and chop the bell peppers and quarter the tomatoes.

Blend the sauce base

• Add the chilli, scotch bonnet, garlic, onion, carrot, ginger, tomatoes and bell peppers to the blender.
• Blend until smooth, adding a little water if needed.

Fry the blended mixture

• Heat the vegetable oil in a pan.
• Pour in the blended mixture and stir well.

Season the sauce

• Add the salt, white pepper, all purpose seasoning and Maggi seasoning.
• Stir to combine.

Simmer until thickened

• Cook the sauce over medium-low heat, stirring occasionally, until the oil separates and the sauce thickens.

Cool and store

• Let the sauce cool completely.
• Transfer to a clean jar and refrigerate.