Hot Scotch Bonnet Chile Pepper And Mango Sauce Recipe

Name: Hot Scotch Bonnet Chile Pepper And Mango Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 scotch bonnet peppers; 1 ripe mango; 1/2 cup mustard powder; 1 teaspoon salt; 1/2 cup brown sugar; 1/2 cup white wine vinegar; 1 tablespoon curry powder; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 tablespoon ground ginger; 1/2 teaspoon ground star anise

Servings: persons

15 scotch bonnet peppers
1 ripe mango
1/2 cup mustard powder
1 teaspoon salt
1/2 cup brown sugar
1/2 cup white wine vinegar
1 tablespoon curry powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground ginger
1/2 teaspoon ground star anise

1
Carefully wash the scotch bonnet pepper and remove the stalks. Be careful not to rub your eyes!
2
Peel the mango and remove seed.
3
Steam the chillies for 6 minutes then place into blender with all other ingredients and blend well.
4
If the sauce looks a little too thick for you liking add a little more white wine vinegar.
5
After blending transfer into a small saucepan bring to boil and simmer gently for 7 to 8 minutes.
6
Transfer the sauce into sterilised container and seal.
7
Should keep for a few months in the fridge.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 15 scotch bonnet peppers, 1 ripe mango, 1/2 cup mustard powder, 1 teaspoon salt, and more.

Yes, Hot Scotch Bonnet Chile Pepper And Mango Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Scotch Bonnet Chile Pepper And Mango Sauce

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