This was okay. The flavor sits on the fence. It either needs more peppers to make it DEFINITELY spicy, or it needs to nix the hot peppers entirely. Either way, it definitely needs more lime juice. About double, I'd say. It's also a little runny. Maybe I'm just used to the stiff store-bought jams.
I had to adapt ingredients a bit to match what I had -- Mexibell and Serrano peppers instead of Scotch Bonnet, a mix of lemon and pineapple juice instead of lime -- but the basic proportions worked and, after a sufficient amount of simmering, I got a nicely chunky, fruit-butter-textured sauce that brightened up my chicken beautifully. But I'm not giving 5 stars because I think there's room for more depth and complexity to the flavor, though I'm not sure what to add.