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Scotch bonnet, pineapple and mango hot sauce
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Scotch bonnets are revered for their heat, but once tempered with pineapple, mango, vinegar and spices, they can become the backbone of a fantastic chilli sauce – as this recipe proves. Take a look at all of Helen's hot sauce recipes here.
First published in 2019
Scotch bonnet peppers have fierce heat but are also known for their tropical flavour notes, which pair well with sun-soaked fruits like mango and pineapple. This recipe uses griddled pineapple, which brings an extra, slightly smoky dimension to the sauce. This works particularly well with jerk chicken or Mexican food, such as tacos.
This recipe makes approximately 1.25 litres of sauce (5 x 250ml jars).
Ingredients
Metric
Imperial
- 10 Scotch Bonnet chillies, stalks removed and deseeded
- 1 large mango, peeled and diced
- 1 pineapple, peeled, cored and diced
- 200ml of white vinegar
- 50ml of lime juice, (approximately 4–5 limes)
- 125ml of water
- 2 tsp salt
- 4 tbsp of honey
- 2 tsp ground ginger
- 1 tsp ground cumin
SAVE RECIPE
Equipment
- Food processor or blender
- Sterilised jars
Method
1
Place a dry frying pan over a medium heat. Add the pineapple and lightly char on all sides
2
Transfer the pineapple into a food processor along with the rest of the ingredients and blend until smooth
3
Transfer the mixture to a saucepan and bring to the boil, then simmer for 10 minutes
4
Cool and transfer to sterilised jars. This sauce will keep in the fridge for 2–3 weeks
First published in 2019
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