Add all ingredients to a food processor or blender. Cover and blend until smooth.
Transfer sauce to a jar, seal tightly and refrigerate for up to 1 week.
When ready to use, marinate meat for at least 2 hours.
Notes
Peppers: You may substitute habanero for Scotch Bonnet peppers. Or go medium with Jalapeno.Makes enough sauce for two 3 1/2- to 4-pound chickens, quartered
Make ahead tip:
Refrigerate: Use an airtight container and store it in the fridge for up to 4 days. Freeze: Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.