Scotch Bonnet Mango Hot Sauce by Chef Steve Silvestro

Executive Chef Steve Silvestro, inspired by the ever-growing trend of West African Cuisine, gives the Toronto Guardian viewers an intensely flavourful recipe with step-by-step instruction on how to make your own at home.

Read the full article here.

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See full recipe below

Scotch Bonnet Mango Hot Sauce

Ingredients:

• 60 ml Vegetable oil

• 500 g Scotch bonnet peppers, de-seeded and roughly chopped

• 60 g Shallots, peeled and sliced

• 10 g Garlic, chopped

• 150 g Mango, roughly chopped

• 120 ml White wine vinegar (or vinegar of choice)

• 1 Lemon (juice)

• 120 ml Water

• Salt and pepper to taste

Method:

1. Add oil to a heavy-bottomed saucepot and place on medium-high heat

2. Add the scotch bonnet peppers and shallots and stir to combine

3. Allow to cook for 3-5 minutes or until the shallots are soft and translucent

4. Add the garlic, stir to combine, and allow to cook for 20-30 seconds

5. Add the mango and stir to combine

6. Add the vinegar, water, lemon juice, salt and pepper and stir to combine

7. Allow mixture to come to a boil, then turn down to a low simmer

8. Allow to cook for 10-15 minutes or until all ingredients are soft

9. 9. Transfer to a food processor and using the pulse button, process until desired consistency

Notes:

• Add more water for a looser consistency

• Add sugar or honey for a sweeter hot sauce