There’s a school of thought (and maybe even some actual science) that dictates the best way to cool down when the temperature soars is by eating something spicy. Chef Jason Heard is happy to help you through any heat waves on the horizon with his scotch bonnet hot sauce recipe. This spicy little number combines flavors like curry, cumin and coriander with sweetness from brown sugar, orange juice and mango for balance. It also comes with a caveat: be sure to wear gloves ‘cause you know what they say…if you can’t stand the heat, let someone else handle the peppers.
- 2 cups scotch bonnet peppers (no stem)
- 1 ripe mango
- 2/3 cup inexpensive yellow mustard
- 1/3 cup orange juice
- 1/3 cup brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground curry
- 1 teaspoon ground pepper
- 2 teaspoons salt
- Combine all ingredients in a blender and blend until smooth.
- When handling Scotch Bonnet Peppers, wear latex or other protective gloves. If you do touch the chilies, remember that their oils stay on your skin for a while, so avoid rubbing sensitive skin or touching your eyes.
- Leaving in the seeds and ribs increases the potency of chilies. Removing them will mellow out the heat but still deliver all the flavor.