Mango and Scotch Bonnet Hot Sauce

This fiery, fruity hot sauce has the perfect blend of heat and sweetness.

Hands-on time 20min, plus cooling. Cooking time about 25min. Makes 650ml

1tbsp oil

1 red onion, roughly chopped

4 garlic cloves, crushed

4 pitted dates

2tbsp tomato purée

2tsp ground cumin

2tsp ground coriander

1tsp ground turmeric

10 cherry tomatoes, roughly chopped

5 Scotch bonnet chillies, about 100g, deseeded

and roughly chopped

2 ripe mangoes, destoned and roughly chopped

100ml white wine vinegar

50ml lemon juice

1 Heat oil in a large pan over medium heat. Add onion and fry for 5min, until beginning to brown. Add garlic, dates, tomato purée and spices and cook for 1min.

2 Stir in the tomatoes, chillies, mangoes and cook until beginning to break down, about 5min. Add vinegar, lemon juice, 1tsp salt, plenty of freshly ground black pepper and 100ml water. Bring to the boil, then reduce heat and simmer, stirring occasionally, for 10min.

3 Leave to cool for 10min, then transfer to a blender. Whizz until smooth, adding a little just-boiled water if needed to thin to a drizzling consistency. Leave to cool completely before dividing between sterilised bottles. Serve.

PER 1TSP SERVING 6cals, 0g protein, 0g fat (0g saturates), 1g carbs (1g total sugars), 0g fibre

TO STORE Keep in a cool dry place for up to 3 months. Chill after opening and use within 3 weeks.