Scotch bonnet, pineapple and mango hot sauce

5
30 minutes

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

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