DIRECTIONS:
1. Make the spice pickling liquid: combine vinegar, 1 1/4 cups of water, sugar,.salt, coriander, habanero, thyme, and ginger in a medium pot; bring to a boil over high heat. Remove from heat; let cool completely, about 30 minutes. Pour through a fine wire-mesh strainer into a bowl. Transfer to a sterilized 24 ounce jar with a tight-fitting lid.
2. Process Scotch bonnets, garlic and 1 cup spice pickling liquid in a food processor until smooth, about 2 minutes, stopping to scrape don sides as needed. Transfer mixture to a separate sterilzed 24 ounce jar with a tight fitting lid. Place a sheet of wax paper on top of jar, seal lid. (*The wax paper prevents the vinegar from reacting with the lid AND definately avoid using a copper pan). Let peppa sauce stand at room temperatire in a cool, dark place for 24 hours. Transfer jar to refrigerator.
Spice pickling liquid and peppa sauce can be kept in airtight containers in a refrigerator up to 6 months.