Finally my experiments with hot sauces pays off!
First thing that hits you is a sweet fruitiness, which is the kind of flavour profile Scotch Bonnets are known for.
Then the spiciness kicks in. Hoo boy.

Recipe (makes 1L)

Three 400g Tins of Chopped Tomatoes
100g Scotch Bonnets, destemmed, deseeded and finely diced
1/2 Cup of Soft Brown Sugar
4 tbsp Oil (used Rapeseed)
1/2 Bulb of Garlic, peeled and minced
1 tbsp Ground Ginger
1 tbsp Paprika
1 tsp Ground Cumin
1/2 tsp Cinnamon
Some Malt Vinegar to deglaze
Salt and Pepper to taste

1. Start by putting a large pan - about 2L capacity - on medium heat. Add the Garlic and Scotch Bonnets and lightly cook them for one minute before adding the spices (Cinnamon, Cumin, Ginger, Paprika) and toasting for a further two minutes or until fragrant.

2. Add a surface level of Malt Vinegar to deglaze and lift anything from the bottom of the pan. After another minute, stir in the Chopped Tomatoes and bring it to a low simmer. Add half a cup of Soft Brown Sugar and stir until dissolved. Adjust Vinegar and Sugar levels to taste, cover and let it simmer for one hour on low heat, stirring occasionally.

3. After one hour, remove the pan from the heat and let it cool for 10-15 minutes before blending. You may need to let it cool further if you are using a stand blender instead of a handheld blender. Blend the sauce until very smooth and add Salt and Pepper to taste. Cover it back up and let it cool down to room temperature.

4. For extra smoothness, press the sauce through a fine mesh sieve before transferring to jars, sauce bottles ect. and chilling.

Extra Note -
- I would consider increasing the amount of spices in the next batch (though this batch will likely keep me going for most of the year). The Ginger, Cumin ect. didn't really make it through.
- Also consider making this in a well-ventilated kitchen since you're dealing with some very potent spiciness, especially when it's 100g of Scotch Bonnets.