Hot Scotch Bonnet Chile Pepper and Mango Sauce
Add a burst of tropical heat to your meals with this vibrant Hot Scotch Bonnet Chile Pepper and Mango Sauce! This fiery-yet-fruity condiment combines the bold spiciness of Scotch bonnet peppers with the natural sweetness of ripe mango, balanced beautifully by hints of lime juice, honey, and ginger. Quick and easy to prepare in under 30 minutes, this golden-hued sauce is perfect for adding a Caribbean-inspired kick to grilled meats, roasted vegetables, or even tacos. The use of fresh ingredients and a simmer-and-blend technique ensures a rich, smooth texture and layers of complex flavor. Whether you're a spice lover or an adventurous foodie, this hot sauce recipe is a zesty must-try that keeps intensifying as it rests, making it even more irresistible over time.
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Recipe Information
Ingredients
- 4 whole Scotch bonnet peppers
- 1 large Ripe mango
- 2 cloves Fresh garlic cloves
- 2 teaspoons Fresh ginger
- 0.5 cup White vinegar
- 2 tablespoons Fresh lime juice
- 2 tablespoons Honey
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 0.25 cup Water
Instructions
Put on gloves to handle the Scotch bonnet peppers safely, as their heat can be intense.
Rinse the Scotch bonnet peppers and remove the stems. If you prefer a milder sauce, remove the seeds and membranes. Otherwise, leave them intact for maximum heat.
Peel and cube the ripe mango, discarding the pit.
Peel the garlic cloves and grate the fresh ginger.
In a medium saucepan, heat the olive oil over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
Add the Scotch bonnet peppers to the saucepan and cook for another 2 minutes, stirring frequently.
Add the diced mango, white vinegar, lime juice, honey, salt, and water to the saucepan. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 8-10 minutes until the ingredients soften and meld together.
Remove the saucepan from the heat and allow the mixture to cool slightly, about 5-10 minutes.
Transfer the mixture to a blender or food processor and blend until smooth. Be cautious when blending hot liquids by venting the lid slightly to release steam.
Taste the sauce and adjust seasoning if needed by adding more salt, honey, or lime juice.
Pour the sauce into a sterilized glass jar or bottle. Let it cool completely before sealing and refrigerating.
Allow the sauce to rest in the refrigerator for at least 24 hours to develop its full flavors. It can be stored for up to 2 weeks.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 78.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
