Scotch bonnet, pineapple and mango hot sauce

Scotch bonnet, pineapple and mango hot sauce


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Scotch bonnet peppers have fierce heat but are also known for their tropical flavour notes, which pair well with sun-soaked fruits like mango and pineapple. This recipe uses griddled pineapple, which brings an extra, slightly smoky dimension to the sauce. This works particularly well with jerk chicken or Mexican food, such as tacos.

This recipe makes approximately 1.25 litres of sauce (5 x 250ml jars).

Place a dry frying pan over a medium heat. Add the pineapple and lightly char on all sides
Transfer the pineapple into a food processor along with the rest of the ingredients and blend until smooth
Transfer the mixture to a saucepan and bring to the boil, then simmer for 10 minutes
Cool and transfer to sterilised jars. This sauce will keep in the fridge for 2–3 weeks
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