I stumbled across this recipe a while back and although it is very hot everyone that's tried it really likes it. You can dial the heat back by using some milder peppers but scotch bonnets and habaneros really do have a great taste to them under all the heat. If it's too acidic I add some honey to balance it out. If you have a meat grinder definitely use that over a food processor for the right texture.

https://www.sidechef.com/recipes/2278/traditional_caribbean_pepper_sauce/