Scotch bonnet & mango hot sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 800ml
Skip to ingredients
Showing items 1 to 3 of 6
- 3 banana shallotstrimmed and halved
- 5-7 Scotch bonnet chillies(to taste), deseeded and stalks removed
- 2 large mangoes(around 650g), peeled and chopped
- 5 garlic clovespeeled
- 125ml apple cider vinegar
- 4 tbsp tomato purée
- 75g light brown soft sugar
- 1 limezested and juiced
- 25g gingerpeeled and grated
- 1 tsp ground allspice
- 2 tsp ground cumin
Nutrition: Per serving (1 tbsp)
- kcal17
- fat0.1g
- saturates0g
- carbs4g
- sugars4g
- fibre0.3g
- protein0.3g
- salt0.1g
Method
step 1
If you’d like to create a smoky flavour for your hot sauce and you have good ventilation at home, turn on your extraction fan and heat a dry frying pan over a medium-high heat. Once very hot, tip in the shallots and the chillies. Shuffle the pan occasionally, cooking until lightly charred all over, 6-8 mins. Set aside on a plate to cool and reserve the pan (don’t wash it).
step 2
Tip the remaining ingredients into a blender and add the cooled charred chillies and shallots. Blend until smooth, then pour the mixture back into the frying pan.
step 3
Bring to a gentle simmer and leave to cook for 15-20 mins, until the flavours have infused. Season with 1 tsp salt and ½ tsp finely ground black pepper, adding more of each if you like. Pour in 100-150ml boiling water from the kettle to create your preferred consistency. Leave until completely cool before pouring into sterilised bottles (see tip, below). Will keep in a cool, dark place for three months. Once opened, store in the fridge for up to a month.
