Hot Scotch Bonnet Chile Pepper and Mango Sauce
- Reviews 2
Ready In: 25 mins
Yields: 3/4 pint
Ingredients
- 15 scotch bonnet peppers
- 1 ripe mango
- 1⁄2 cup mustard powder
- 1 teaspoon salt
- 1⁄2 cup brown sugar
- 1⁄2 cup white wine vinegar
- 1 tablespoon curry powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground ginger
- 1⁄2 teaspoon ground star anise
Directions
- Carefully wash the scotch bonnet pepper and remove the stalks. Be careful not to rub your eyes!
- Peel the mango and remove seed.
- Steam the chillies for 6 minutes then place into blender with all other ingredients and blend well.
- If the sauce looks a little too thick for you liking add a little more white wine vinegar.
- After blending transfer into a small saucepan bring to boil and simmer gently for 7 to 8 minutes.
- Transfer the sauce into sterilised container and seal.
- Should keep for a few months in the fridge.
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