Best Hot Scotch Bonnet Chile Pepper And Mango Sauce Recipes

Hot Scotch Bonnet Chile Pepper and Mango Sauce image

Provided by Paella Pete

Categories Sauces

Time 25m

Yield 3/4 pint

Number Of Ingredients 11

Steps:

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

Nutrition Facts : Calories 1766.3, Fat 44.1, SaturatedFat 3, Sodium 3371.4, Carbohydrate 329.7, Fiber 44, Sugar 239.1, Protein 52.4

Scotch Bonnet Hot Sauce image

Provided by reconstructdish

Time 45m

Yield 32

Number Of Ingredients 9

1 teaspoon vegetable oil
18 fresh Scotch Bonnet peppers, sliced and seeded
6 fresh jalapeno peppers, sliced
6 cloves garlic, crushed
½ cup minced onion
¾ teaspoon salt
2 cups water
¼ cup distilled white vinegar
2 tablespoons white sugar

Steps:

In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

Nutrition Facts : Calories 8 calories, Carbohydrate 1.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 55.5 mg, Sugar 1 g