Step 1

Heat up a skillet with the oil on low heat

Step 2

Using a blender or food processor, individually puree the carrot, bell pepper and scotch bonnet peppers. Use a splash of water if needed to assist with breaking down the vegetables.

Step 3

Add each ingredient to a skillet after each one is pureed

Step 4

Add the onion, scallion and garlic together in the food processor and puree and add that also to the same skillet.

Step 5

Increase the heat under the skillet to high, stir the pan

Step 6

As the ingredients start to splutter, decrease to low, add the pink salt, coconut sugar and the lime juice, cover the skillet with a lid and simmer for 20 minutes but stir frequently to ensure the ingredients don't stick.

Step 7

Add a splash of water if the vegetable puree proceeds to stick.

Step 8

Allow to completely cool down.

Step 9

Pour the contents into a blender and blitz into a smooth consistency

Step 10

Store in mason jars/bottle in the refrigerator