Scotch bonnet, pineapple and mango hot sauce

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
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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

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

Helen Graves is Content Editor at Great British Chefs. She's also the author of the cookbook Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking. She is based in South East London and loves carbs, cats, crabs and kebabs.

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