Assemble all the ingredients at once, wash and place in the blender, the tomatoes, red ball pepper, ginger, garlic cloves, onions, fresh parsely, and the habanero or scotch bonnet pepper ( I used mostly the scotch bonnet pepper, do not remove the seeds if you want it hotter) blend them until nice and smooth.
Place your cooking pot on medium heat, turn in your blended pepper and allow it boil for about 10-15 minutes or until the water is slightly dried.
Go ahead to pour your vegetable oil over the pepper, now add your other spices and seasoning one after the other; Curry, thyme, seasoning cubes or powder, and salt to taste, cover everything to simmer and fry, but check and stir from time to time to avoid it getting burn.
Allow this to go on for about 10 minutes or until you see the oil floating on top, then it means it's ready and good to go.
