Pineapple Jerk Hot Sauce

1 ripe Pineapple peeled and cubed
12 Scotch Bonnet peppers
5 jalapeños ripe and green
1 habanero pepper
2 cayenne peppers
24 garlic cloves
1 bunch green onions
Juice and zest of 1 lime
Juice and zest of one lemon
3 tbsp jerk marinade
1 cup turbinado sugar
¼ cup agave nectar
1-2 tbsp white vinegar
Sea salt

In a skillet over medium, pour a couple tablespoons of olive oil. Add green onions and garlic and sauté until they have a toasted look and have become aromatic. They pour in peppers and pineapple chunks and sauté together until juices start to form. At this point, add in sugar, zest and citrus juices and stir to incorporate. Cover and simmer for about 10 minutes. Next, add the jerk marinade and stir it in, then cover and let simmer for another 10 mins. Afterwards , add everything to your blender and blend until smooth. Add the agave syrup and then blend again. Add a pinch of sea salt to taste. Allow to cool and bottle to store in the refrigerator. PS.. just use it all

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