Scotch bonnet & mango hot sauce

• banana shallots↗3

  trimmed and halved

• Scotch bonnet chillies↗5-7

  (to taste), deseeded and stalks removed

• mangoes2 large

  (around 650g), peeled and chopped

• garlic cloves↗5

  peeled

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

  zested and juiced

• ginger↗25g g

  peeled and grated

• ground allspice1 tsp tsp
• ground cumin↗2 tsp tsp

Step-by-step instructions

1. 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).

2. 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.

3. 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.