Oooh, i can't have mayo or soured cream but i can have natural yogurt, that'd make a fab dip for crudites!
The recipe is crazily simple, but do make sure you do it in a ventilated area as the cooking peppers can put off some really noxious fumes!
I got the recipe here: http://allrecipes.com/recipe/scotch-bonnet-hot-sauce/
You will need:
1tsp Vegetable oil
18 fresh scotch bonnet peppers (or others of your choice) sliced
6 fresh jalapeno peppers (I substituted birds eye peppers, because those were what i had) sliced
6 cloves of garlic, crushed
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1/4 cup white vinegar
2tbsp white sugar
Put the oil, peppers, garlic, onion and salt into a non-reactive pan and cook for 5 minutes.
Add the water and simmer on a medium heat for about 20 minutes or until the ingredients are soft.
Remove from the heat and allow to cool to room temperature.
Add the vinegar and sugar and blend until smooth. Keep refrigerated.
It should age nicely and be even better in 1-2 months. My first batch i used a bigger pan and cooked it longer, this made thicker but still tasty sauce. my 2nd batch was much thinner, more like a true hot sauce.
In batch 1 i took out the white membrane and seeds from the chillies, and despite being more concentrated it packs less punch than batch 2 which had everything in.
Feel free to play around with proportions of garlic/onion and types of sugar etc. I'm going to try brown sugar in another batch for a different flavour, honey and maple syrup may also make an appearance.
I'm also thinking of adding some fruit to a batch, such as mangoes, to make a sweet and spicy sauce.