Mango Scotch Bonnet Fire Sauce
A vibrant blend of sweet mangoes and fiery Scotch bonnet peppers that will ignite your taste buds and elevate any dish.
Ingredients
Fruits
- 2 large Ripe mangoes Substitutions: Peaches or pineapples for sweetness
Peppers
- 2-4 Scotch bonnet peppers Based on heat preference; Jalapeños for a milder kick
Aromatics
- 4 cloves Garlic, minced Substitutions: Dried garlic powder (1-2 tsp) for a quick swap
Liquids
- 0.5 cup White vinegar Substitutions: Apple cider vinegar for a fruity twist
- 2 tablespoons Honey or agave syrup Substitutions: Brown sugar for a deeper flavor
Seasonings
- 1 teaspoon Salt Substitutions: Kosher or sea salt for your preference
Instructions
Preparation
- Peel and chop the ripe mangoes into chunks, and mince the garlic. Wear gloves when handling Scotch bonnets if you’re sensitive to heat.
Mixing Ingredients
- In a food processor, combine the mango chunks, Scotch bonnets, garlic, white vinegar, honey, and salt.
Blending
- Pulse the mixture until smooth. For a chunkier sauce, blend less.
Taste Adjustment
- Taste your sauce! Add more honey for sweetness or toss in an extra pepper for more heat.
Cooking
- Transfer the sauce to a saucepan and bring it to a gentle simmer for about 10 minutes.
Storage
- Allow the sauce to cool before transferring it to a sterilized jar. Store in the refrigerator for up to 2 weeks.
Notes
Always store your sauce in clean, airtight containers to maintain freshness. Adjust the vinegar and pepper amount based on personal taste.