Scotch Bonnet Mango Hot Sauce

Ingredients:
– 60 ml Vegetable oil
– 500 g Scotch bonnet peppers, de-seeded and roughly chopped
– 60 g Shallots, peeled and sliced
– 10 g Garlic, chopped
– 150 g Mango, roughly chopped
– 120 ml White wine vinegar (or vinegar of choice)
– 1 Lemon (juice)
– 120 ml Water
– Salt and pepper to taste

Method:

1. Add oil to a heavy-bottomed saucepot and place on medium-high heat

2. Add the scotch bonnet peppers and shallots and stir to combine

3. Allow to cook for 3-5 minutes or until the shallots are soft and translucent

4. Add the garlic, stir to combine, and allow to cook for 20-30 seconds

5. Add the mango and stir to combine

6. Add the vinegar, water, lemon juice, salt and pepper and stir to combine

7. Allow mixture to come to a boil, then turn down to a low simmer

8. Allow to cook for 10-15 minutes or until all ingredients are soft

9. Transfer to a food processor and using the pulse button, process until desired consistency

Notes:
· Add more water for a looser consistency
· Add sugar or honey for a sweeter hot sauce

The post Scotch Bonnet Mango Hot Sauce by Chef Steve Silvestro appeared first on Toronto Guardian.