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    You are in: Home / Recipes / Hot Scotch Bonnet Chile Pepper and Mango Sauce Recipe
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    Hot Scotch Bonnet Chile Pepper and Mango Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Paella Pete's Note:

    A hot sauce that you can use for dipping or adding heat to food. Quick and easy to make this slightly sweet and sour sauce has rich mango flavour and bite with chilli peppers and mustard. Very hot, very tasty - has superb flavour as well as heat.

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    Units: US | Metric


    1. 1
      Carefully wash the scotch bonnet pepper and remove the stalks. Be careful not to rub your eyes!
    2. 2
      Peel the mango and remove seed.
    3. 3
      Steam the chillies for 6 minutes then place into blender with all other ingredients and blend well.
    4. 4
      If the sauce looks a little too thick for you liking add a little more white wine vinegar.
    5. 5
      After blending transfer into a small saucepan bring to boil and simmer gently for 7 to 8 minutes.
    6. 6
      Transfer the sauce into sterilised container and seal.
    7. 7
      Should keep for a few months in the fridge.

    Browse Our Top Sauces Recipes

    Ratings & Reviews:

    • on July 25, 2010


      I made this and substituted the scotch bonnets for Boonie peppers from Guam and it turned out terrific. I liked the mustard/curry flavor and have used it on quite a few things.

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    Nutritional Facts for Hot Scotch Bonnet Chile Pepper and Mango Sauce

    Serving Size: 1 (1202 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1766.3
    Calories from Fat 396
    Total Fat 44.1 g
    Saturated Fat 3.0 g
    Cholesterol 0.0 mg
    Sodium 3371.4 mg
    Total Carbohydrate 329.6 g
    Dietary Fiber 43.9 g
    Sugars 239.1 g
    Protein 52.4 g

    The following items or measurements are not included:

    white wine vinegar

    ground star anise

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