Truli Fruli Hot Sauce

Makes 5 bottles of sauce

15 Scotch Bonnet chilis
1 onion
1 carrot
5 cloves of garlic
6 or 7 tomatoes
1 bottle fruity malt drink (Barbican will do)
100ml cider vinegar
1 tablespoon salt
1 tablespoon sugar

1. Chop up your onion, carrot and garlic and sweat down in a large frying pan (15 minutes is ample).
2. Transfer the onion/carrot/garlic into the biggest saucepan you've got.
3. Roughly chop your tomatoes and cook them out for a bit in the frying pan (5-10 mins to soften them up a bit). Transfer to the big saucepan.
4. Transfer all the chilis to the big pan.
5. Pour the malt beverage into the big pan. Add the vinegar, 1 tablespoon of salt and 1 tablespoon of sugar.
6. Blitz it all in a liquidiser or in the pan with a hand blender. What you want is a consistency slightly runnier than tomato ketchup, but you're going to sieve this so you'll need to judge for yourself. This should give you about a 5 bottles of sauce after sieving but there's gonna be some trial and error.
7. Once it's blitzed it's time to taste. It's going to be mental hot, but that's the point. There's no point doing all this if you make something akin to chili sauce, it should make your face sweat. But be aware, unsieved is a lot hotter than sieved because it still has all the white pithy membrane that holds some of the heat. Add salt and sugar to try and get a balanced flavour, don't let one dominate (although heat obviously will).
8. Stick a sieve over a measuring/pouring jug and ladle in the sauce and work it through the sieve with the bottom of the ladle, repeat until all the sauce is gone. You'll be left with some toxic sludge in the pan that I'm yet to figure out a use for. Practical jokes probably.
9. Fill up your bottles. You are now in the hot sauce business.