Food and Travel Magazine | Habanero and mango hot sauce
A goes-with-anything staple for your fridge. Add a dollop to your pies, mix with salad dressings or stir into a bloody Mary.
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Ingredients
- 400g habanero chillies, stalks removed, finely chopped
- approx. 7g (1.75 per cent of chilli weight after chopping) flaky sea salt
- 100g (25 per cent of chilli weight) mango flesh
- 1 garlic clove
- 1½tbsp apple cider vinegar
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