Make this hot sauce to gift at Christmas as part of a food hamper. It’s ideal for a chilli lover – the heat will mellow with time
Prep:20 mins
Makes 800ml
3 banana shallots, trimmed and halved5-7 Scotch bonnet chillies (to taste), deseeded and stalks removed2 large mangoes (around 650g), peeled and chopped5 garlic cloves, peeled125ml apple cider vinegar4 tbsp tomato purée75g light brown soft sugar1 lime, zested and juiced25g ginger, peeled and grated1 tsp ground allspice2 tsp ground cumin
STEP 1If you’d like to create a smoky flavour for your hot sauce and you have good ventilation at home, turn on your extraction fan and heat a dry frying pan over a medium-high heat. Once very hot, tip in the shallots and the chillies. Shuffle the pan occasionally, cooking until lightly charred all over, 6-8 mins. Set aside on a plate to cool and reserve the pan (don’t wash it).STEP 2Tip the remaining ingredients into a blender and add the cooled charred chillies and shallots. Blend until smooth, then pour the mixture back into the frying pan.STEP 3Bring to a gentle simmer and leave to cook for 15-20 mins, until the flavours have infused. Season with 1 tsp salt and ½ tsp finely ground black pepper, adding more of each if you like. Pour in 100-150ml boiling water from the kettle to create your preferred consistency. Leave until completely cool before pouring into sterilised bottles (see tip, below). Will keep in a cool, dark place for three months. Once opened, store in the fridge for up to a month.
