- Heat the oven 180 C.
- Place all the peppers and garlic on a silver foil lined tray
- Bake for 30 minutes.
- Put some gloves on and remove the stalks from the scotch bonnet peppers, peel the sweet peppers and garlic.
- Place in a saucepan with the sugar, vinegar, mustard, salt, turmeric and cumin.
- Blend the cornflour in a little water and add.
- Bring to boil, simmer for 10 minutes.
- Cool, liquidise and bottle.
- if it is too thick add a little more vinegar