Grown some scotch bonnets? Then if you’re a lover of spice you’ll adore this extra hot chilli sauce. Use it (sparingly) to heat up your cooking. And keep those rubber gloves on.
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Ingredients
- 100g fresh turmeric root, peeled (wear rubber gloves – it stains!) and roughly chopped (from Sainsbury’s, Waitrose and realfoods.co.uk or your local greengrocer)
- 200ml white wine vinegar
- 1 onion, roughly chopped
- 4 scotch bonnet chillies, stems removed (wear gloves when handling)
- 3 tbsp dijon mustard
- 3 tbsp brown sugar
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Method
- Whizz the turmeric in a food processor with 1-2 tbsp of the vinegar to a rough paste.
- Add the onion and chillies and blend until smooth, then add the remaining vinegar, the mustard and sugar and whizz until smooth.
Nutrition
- 4kcals Calories
- N/A Fat
- 0.1g Protein
- 0.7g (0.6g sugars) Carbs
- 0.1g Fibre
- trace salt Salt
Per tsp
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