Scotch Bonnet, Pineapple And Mango Hot Sauce
  1. Place a dry frying pan over a medium heat. Add the pineapple and lightly char on all sides

  2. Transfer the pineapple into a food processor along with the rest of the ingredients and blend until smooth

  3. Transfer the mixture to a saucepan and bring to the boil, then simmer for 10 minutes

  4. Cool and transfer to sterilised jars. This sauce will keep in the fridge for 2–3 weeks

Course🧅Condiment

Diets🥕Vegetarian🌾Gluten-free...

Category🥫Sauce

CuisineCaribbean

Occasions🍗Barbecue📆Everyday🌶️Spicy Food Lovers

Season🔁Year-round

DifficultyEasy ⏰ 15m

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