Light bites • Spicy
Director, Information Technology
I love Caribbean hot sauces – they remind me of the wonderful tastes and colours there. This recipe links me to my many trips to Belize.
Wash and stem fresh peppers.
Wear gloves and slice peppers into ⅛ to ¼-inch pieces.
Cut up fresh pineapple and mango into ½ to 1-inch pieces.
Add peppers, pineapple and mango with lime juice and bring to a low simmer on stove.
Chop fresh onion into ½ to 1-inch pieces, and sauté with a little butter on medium heat until soft and clear.
Finely chop garlic (almost mince-like) and add to sautéed onion pan.
Turn heat to a medium-high and stir. Cook until the first sign of caramelization of onions, then add into pot with peppers and fruit.
Add in remaining ingredients except cilantro and salt.
Increase heat and bring to a boil for 5 minutes.
Inversion blend to purée the ingredients.
Bring back to a boil, stirring often.
Prepare some bottles by heating in a 350°F oven for 10 minutes.
Add in cilantro and salt and boil 1 more minute.
Add hot sauce to hot jars to hot-pack. (Alternatively follow standard water bath canning processes.)