If you can't find it bottled, make this sauce just before serving. You can control the heat level by adding more or fewer peppers.
• 3 large onions
• 6 large Scotch bonnet peppers (or substitute habaneros)
• 12 pimento (allspice berries)
• 1 cup vinegar
Peel and slice the onions into thin rings. Stem, seed and slice the Scotch bonnets into strips.
Add the onion, pepper, allspice and vinegar to a saucepan over low heat and simmer for 5 minutes.
Pour contents over fish before serving