Remove from heat and let cool slightly. Add to blender and puree until all one consistency. Place back in sauce pan and bring back up to simmer and add honey and stir well. Simmer another 5-8 minutes. Then remove from heat and place in bottles.
Chop ancho finely and reserve.
Roast and peel the Dutch chile. Stem, seed, and finely chop the chile. Combine the Scotch bonnets with onion and garlic in a food processor and process until very finely chopped. Combine lemon juice, rum, and vinegar in a nonreactive pan and bring to a boil. Pour liquid into processor, add the oregano and Dutch chile, and process lightly.