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- 4 ozs. eschalot
- ¾ lb. onion
- ½ oz. turmeric
- ½ oz. powdered mustard
- ½ oz. salt
- 20 bonnie peppers (small hot variety, like scotch bonnet peppers)
- ¼ lb. horseradish (grated)
- 6 cloves garlic
- white vinegar
- Mix all ingredients together in blender or food processor.
- Add vinegar until the desired consistency is obtained.
- Place in bottles and leave for 3–4 days before using .