Mango and Scotch Bonnet Hot Sauce Recipe!

scotch bonnet peppers

💰Cheaper: jalapeño peppers

Jalapeños provide heat but are milder and more accessible.

vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar offers a similar acidity with a different flavor profile.

sugar

🥗Healthier: honey

Honey can provide a natural sweetness.

lime juice

💰Cheaper: lemon juice

Lemon juice can substitute for lime juice in terms of acidity.

Take the heads off the scotch bonnets and quarter the red onions and shallots without removing the skin.

Smash and remove the cloves from the garlic.

Place the scotch bonnets in a cast iron pan without oil and blacken them slightly.

Add the onions and garlic to the pan once the chilies are blackened and let them caramelize.

Transfer the onions and garlic to a bowl to cool, then chop them.

Peel and slice some carrots and add them to a large saucepan with a little oil.

Stir in the softened onions and garlic, then add the blackened chilies and a bit of water to simmer the vegetables for about 30 minutes.

After 30 minutes, add the mango pulp, lime juice, white distilled vinegar, salt, and brown sugar to the pan.

Increase the heat and let it cook for another 10-15 minutes until everything is softened.

Blend the mixture until smooth, using a food processor or an immersion blender.

Taste the sauce and adjust seasoning if necessary, then let it cool before transferring to sterilized jars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary