Having a local supply of chiilies I started making my own, but it never tasted like Encona - just better.
Original experiment here:
This Instructable shows how to make an original recipe hot pepper sauce.
Ideal with chicken, meat, fish, or to add a touch of tropical spice to any meal.
Step 1: Ingerdients
Scotch Bonnet chilies - 225g
Brown sugar - 50g
Salt - 50 g
Garlic - 20g
Mustard flour - 10 g
Turmeric - 1/2 teaspoon
Cumin - 1/2 teaspoon
Cornflour - 2 desert spoons
Vinegar - 500ml
You can substitue or omit anything but the chillies. If you don't use these chillies it will not taste the same.
Step 2: Roast
Remove the stalks from the chilies and chop roughly.
For a milder sauce, remove the seeds and cores, and just use the outer parts.
Than combine everything with half a litre of vinegar, and boil for 10 minutes.
The final step is to blend until smooth, and pour into bottles
*It's that simple*