Hot Scotch Bonnet Chile Pepper and Mango Sauce

Recipe by Paella Pete
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
YIELD: 3/4 pint
UNITS: US

INGREDIENTS

Nutrition
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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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