Mix all the ingredients in a jar.

Finely dice the onion

Grate the ginger

I used minced garlic

Add turmeric and grated Horseradish

Rinse the Scotch Bonnet pepper leave the stem on it. I didn't have a glove so I used the stem to hold it while I finely sliced it.

Be careful it's very hot

Then add apple cider vinegar

Let sit in a cool dark place. After a month strain the liquids. Put liquids into a jar and seal this will last as long as the vinegar will.