- Preparation and cooking time
- plus 2 days standing
- Makes about 500ml/18 fl oz
- 1 lime
- 12 medium-sized scotch bonnet chillies (to make it super-hot, use up to 20), stem removed, roughly chopped (wear disposable gloves)
- 1 tbsp chopped coriander leaves
- 1 ½ garlic bulb, cloves peeled
- 150ml white wine vinegar
- 1.5 heaped tbsp golden caster sugar
- 1 tbsp American mustard
- 1 thumb-sized piece ginger, peeled and roughly chopped
- ½ unripe papaya (green and firm to the touch), peeled, deseeded and roughly chopped
- STEP 1
Put the lime in a small pan and cover with cold salted water. Bring to the boil and cook for 10–15 mins until soft and tender. Remove from the water and set aside to cool.
- STEP 2
Meanwhile, put all the other ingredients in a blender and blend until smooth.
- STEP 3
Finely chop the lime (keeping the peel on), discarding any seeds, then stir into the other ingredients.
- STEP 4
Decant the sauce into a cooled, sterilised jar or bottle (see tip), pop the lid on and leave for the flavour to develop for 2 days.
- STEP 5
Season to taste with sea salt and freshly ground pepper (it will take a lot of salt!) and give the bottle a good shake to distribute the seasoning. Can be stored in the fridge for up to 6 months (don’t worry about any discolouration over time).