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.
Ingredients
- 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
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
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Scotch bonnet, pineapple and mango hot sauce
