Start by chopping the top off the garlic, drizzling with oil salt and pepper, and sealing in tin foil. Allow the garlic to roast as you are working with the peppers, about 45 minutes to 1.5 hours.
Wash the peppers and brush them with oil. Roast the bell peppers and the cayenne on the grill until their skins are blackened. Place them into a sealable bowl and let them steam for about 15 minutes. This will require you to work in batches, unless you have a bunch of large bowls with lids…
After 15 minutes the steam should have separated the skin enough that you can peel the peppers easily. Careful though, the peppers will still be hot, you should let them cool a little on a deep cookie sheet or in a bowl you want the juice that they’re leaking too. When cool enough to touch, peel the peppers and remove the stem and seeds. Don’t forget about the garlic you have roasting.
Chop the onion, mince the roasted cayenne and the extra 4 cloves of garlic. Using gloves carefully chop the scotch bonnet peppers. Combine them in a medium pot with 2 tbsp. of oil and the roasted garlic, season generously with salt and Bone Dust. Sautée the onions, garlic, and peppers until fragrant and the onions are translucent, about 5 minutes.
Add the roasted peppers and the liquid that they leave behind to the pot, with the cilantro, sugar and vinegar. Simmer for 20 to 30 minutes using a wooden spoon to break up the larger chunks of pepper.
When you are happy with the taste overall, use a blender and blitz the mixture until it is smooth. You may have to do this in a couple of batches.