Mango Pepper Sauce

 

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This is my take on Bajan Pepper Sauce (one of my all time favourite hot sauces) which uses scotch bonnet chilli peppers. Used here to cook tofu on a bed of spinach, but you can use it in many different ways…

It’s a delicious condiment for almost any meal. It gives burgers, salads and sandwiches, rice, bean and tofu dishes a kick. I have been told it works well on meat and fish dishes too.
It can be stored in fridge for up to 5 weeks, which makes it an ideal food to have around when you require maximum flavour with minimal energy expenditure!

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Vegan

Prep time 20 minutes

Cook time 20 minutes

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Ingredients

  • 2 mangos
  • 1 orange
  • 7 Orange, yellow and/or red scotch bonnet chillis
  • 1 onion
  • 1 clove of garlic
  • 100ml water
  • 1 tablespoon of French mustard
  • 2 tablespoons of agave nectar (you can substitute with the same quantity of sugar or honey).
  • Half a tablespoon of turmeric
  • 2 tablespoons of apple cider vinegar
  • Salt to taste

Method

  • Peel, de-stone and chop all ingredients to a state where they can be blended.
  • Blend all ingredients until a smooth liquid.
  • Simmer in a pan on low heat for 20 minutes
  • Allow to cool to room temperature before bottling.
  • Store in the fridge.

 

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The cooking can be adapted for physical disabilities similar to mine by sitting down at a low table to chop, using ergonomic chopping devices, using a microwave instead of hob (I’m not a microwave user so unfortunately, I can’t give a cook time), joint support braces, purchasing pre chopped mango and also getting assistance from another human (if you’re having a bad day/are less mobile for whatever reason/generally require support when cooking).

I used the sauce to create a Bajan Style Tofu dish.

 

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