Start by mixing the following dry ingredients in a bowl: Ghost Pepper, Hot & Sweet Smoked Paprika, Cumin, Nutmeg, Oregano, All-Spice, Cinnamon sticks, Bay Leaves, Sea Salt and Black Pepper
Place a large pot/casserole on medium heat and add the oil. A minute later add the onions and sauté until very soft but not burned, about 5’. Add all the peppers along with the above dry mix and sauté for about 5’. Deglaze with the brandy.
Pour the vinegars, water and sugar, bring to a boil and simmer for 60’ minutes until a thick and syrupy sauce is created, with the lid partly on.
Remove the cinnamon sticks and bay leaves, add the Worcestershire sauce, give it a good stir and remove from the heat.
Spoon into sterilized jars where you can refrigerate for up to couple of months.