How to make chilli sauce from scratch - Pineapple, Mango, and Scoth Bonnet sauce

pineapple

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Canned pineapple is often less expensive and readily available.

mango

🥗Healthier: fresh mango

💰Cheaper: frozen mango

Frozen mango can be a cost-effective alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is more economical and works well in sauces.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: distilled vinegar

Distilled vinegar is usually cheaper and can substitute well.

Cut the peel from the pineapple and sear it in a hot pan with Cajun seasoning until charred.

Remove the stems and seeds from the Scotch bonnet chilies while wearing gloves.

Chop the seared pineapple into smaller pieces for blending.

Add the chopped pineapple and Scotch bonnet chilies into a blender.

Add a touch of salt and cumin seeds to the blender.

Pour in water and white vinegar into the blender.

Add lime juice and some fresh lime pulp into the blender.

Chop the mango and add it to the blender.

Blend all the ingredients until smooth.

Pour the blended mixture into a pan and cook for about 10-15 minutes to thicken it up.

Allow the sauce to cool before transferring it into a jar.

Cooking Techniques

Equipment Needed

Spice Level: