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Scotch bonnet & mango hot sauce

Scotch bonnet & mango hot sauce in a bottle

Scotch bonnet & mango hot sauce

Name: Scotch bonnet & mango hot sauce
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: Makes 800ml
Ingredients: 3 banana shallots trimmed and halved; 5-7 Scotch bonnet chillies (to taste), deseeded and stalks removed; 2 large mangoes (around 650g), peeled and chopped; 5 garlic cloves peeled; 125ml apple cider vinegar; 4 tbsp tomato purée; 75g light brown soft sugar; 1 lime zested and juiced; 25g ginger peeled and grated; 1 tsp ground allspice; 2 tsp ground cumin

Ailsa Burt

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Makes 800ml

Easy

Prep: 20 mins

Cook: 28 mins

A star rating of 5 out of 5.4 ratingsRate

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Make this hot sauce to gift at Christmas as part of a food hamper. It's ideal for a chilli lover – the heat will mellow with time

Dairy-free

Egg-free

Gluten-free

Low fat

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 banana shallots

trimmed and halved
5-7 Scotch bonnet chillies

(to taste), deseeded and stalks removed
2 large mangoes

(around 650g), peeled and chopped
5 garlic cloves

peeled
125ml apple cider vinegar
4 tbsp tomato purée
75g light brown soft sugar
1 lime

zested and juiced
25g ginger

peeled and grated
1 tsp ground allspice
2 tsp ground cumin

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Nutrition: Per serving (1 tbsp)

kcal17
fat0.1g
saturates0g
carbs4g
sugars4g
fibre0.3g
protein0.3g
salt0.1g

Method

step 1

If you’d like to create a smoky flavour for your hot sauce and you have good ventilation at home, turn on your extraction fan and heat a dry frying pan over a medium-high heat. Once very hot, tip in the shallots and the chillies. Shuffle the pan occasionally, cooking until lightly charred all over, 6-8 mins. Set aside on a plate to cool and reserve the pan (don’t wash it).
step 2

Tip the remaining ingredients into a blender and add the cooled charred chillies and shallots. Blend until smooth, then pour the mixture back into the frying pan.
step 3

Bring to a gentle simmer and leave to cook for 15-20 mins, until the flavours have infused. Season with 1 tsp salt and ½ tsp finely ground black pepper, adding more of each if you like. Pour in 100-150ml boiling water from the kettle to create your preferred consistency. Leave until completely cool before pouring into sterilised bottles (see tip, below). Will keep in a cool, dark place for three months. Once opened, store in the fridge for up to a month.

Recipe tip

How to sterilise bottles
Wash the bottles with hot soapy water, then put on a clean wire rack set over a baking tray. Heat the oven to 140C/120C fan/gas 1 and put the rack and bottles in the oven for 15-20 mins, until completely dry.

Recipe from Good Food magazine, Christmas 2023

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A star rating of 5 out of 5.4 ratings

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