Mango and Scotch Bonnet Hot Sauce

Name: Mango and Scotch Bonnet Hot Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 650
Ingredients: 1 tbsp. oil; 1 red onion, roughly chopped; 4 cloves garlic, crushed; 4 pitted dates; 2 tbsp. tomato purée; 2 tsp. ground cumin; 2 tsp. ground coriander; 1 tsp. ground turmeric; 10 cherry tomatoes, roughly chopped; 5 Scotch bonnet chilies, about 100g, deseeded and roughly chopped; 2 ripe mangoes, stoned and roughly chopped; 100 mL white wine vinegar; 50 mL lemon juice; 1 tsp. salt

This fiery, fruity hot sauce has the perfect blend of heat and sweetness.

By Georgie D'Arcy ColesPublished: 01 October 2021

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best homemade christmas gifts mango scotch bonnet hot sauce

This hot sauce recipe would make a perfect homemade Christmas gift for foodies who like a bit of extra spice.

When made keep in a cool dry place for up to 3 months (see tip below). You'll also need to factor in cooling time when you make this recipe.

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Yields:

650

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

Ingredients

1 Tbsp. oil
1 red onion, roughly chopped
4 cloves garlic, crushed
4 pitted dates
2 Tbsp. tomato purée
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. ground turmeric
10 cherry tomatoes, roughly chopped
5 Scotch bonnet chilies, about 100g, deseeded and roughly chopped
2 ripe mangoes, stoned and roughly chopped
100 ml white wine vinegar
50 ml lemon juice
1 tsp. salt

Directions

1. Step 1Heat oil in a large pan over medium heat. Add onion and fry for 5min, until beginning to brown. Add garlic, dates, tomato purée and spices and cook for 1min.
2. Step 2Stir in the tomatoes, chilies, mangoes and cook until beginning to break down, about 5min. Add vinegar, lemon juice, 1tsp salt, plenty of freshly ground black pepper and 100ml water. Bring to the boil, then reduce heat and simmer, stirring occasionally, for 10min.
3. Step 3Leave to cool for 10min, then transfer to a blender. Whizz until smooth, adding a little just-boiled water if needed to thin to a drizzling consistency. Leave to cool completely before dividing between sterilised bottles. Serve or store.

TO STORE

Keep in a cool dry place for up to 3 months. Chill after opening and use within 3 weeks.