Hot Scotch Bonnet Chile Pepper And Mango Sauce - cooking recipe

Ingredients

15 scotch bonnet peppers
1 ripe mango
1/2 cup mustard powder
1 teaspoon salt
1/2 cup brown sugar
1/2 cup white wine vinegar
1 tablespoon curry powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground ginger
1/2 teaspoon ground star anise

Preparation

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.