Step 1

In a blender, process Scotch bonnet peppers, 3 cloves garlic, 2 teaspoons kosher salt, sugar and vinegar until smooth. Set aside.

Step 2

Rinse blender and add onions, tomatoes, red peppers, remaining garlic, ginger and curry powder, and process until smooth.

Step 3

In a Dutch oven or heavy-bottomed pot, heat oil over medium until shimmering. Add tomato paste and let cook, whisking constantly, until fragrant and slightly browned, 30 seconds-1 minute. Reduce heat to medium-low and add tomato mixture. Cook at a simmer, whisking occasionally, until reduced to 1 cup, about 30 minutes. Season with nutmeg and salt to taste.

Step 4

Stir in hot pepper sauce 1 teaspoon at a time until you reach desired level of heat, then add rice and stock and cook covered with aluminum foil and a tightly fitting lid over medium-low heat until rice is fully cooked, 20-30 minutes. Serve immediately.