Scotch Bonnet and Honey Mango Hot Sauce

This sauce is sweet and spicy with the tang of lime and a hint of smokiness. It’s easy to make and the batch size is generous — if you like to give homemade hot sauce as a gift, this recipe is “sharing size”!

Scotch Bonnet and Honey Mango Hot Sauce

Recipe size: 4 litres
Spice level: Hot

• 12 Scotch bonnet peppers

• 8 red bell peppers

• 4 yellow bell peppers

• 2 orange bell peppers

• 2 large carrots

• 2 large sweet onions

• 2 heads of garlic (approx 12 cloves)

• 2 smoked and dried jalapeno peppers*

• 5 Ataulfo (honey) mangos, peeled and seeded

• 1.5 cups apple cider vinegar

• 1.5 cups honey

• 1 cup brown sugar

• 3/4 cup lime juice

• 5 long sprigs of fresh thyme

• 1 tbsp salt

• 1 tsp ground cumin

• 1/2 tsp cinnamon

• 1/2 tsp ground black pepper

• * 2 tsp smoked paprika (substitution for smoked jalapeno)

1. Remove the seeds from half of the Scotch Bonnet peppers. (If you prefer an “extra hot” sauce, do not remove the seeds.)

2. Preheat oven to 400F. Roughly chop the peppers, carrots, and onions. Peel the garlic cloves. Crush the dried jalapeno. Divide between two roasting pans and toss with olive oil. Roast uncovered for 30 minutes.

3. Remove pans from oven and let rest for 10 minutes. Combine with remaining ingredients in a large bowl and blend until smooth with a stick blender.

4. This sauce will keep for a month in the fridge and also freezes well. If canning it, please follow your local home canning guidelines.

Makes approximately 4 litres of sauce.