Hell’s Fury Hot SauceSteven Raichlen
Serve with Tandoori Lamb with Raita.
Hell’s Fury Hot Sauce
- 1 cup diced ripe mango or frozen mango puree
- 1 to 6 Scotch bonnet chiles, seeded and chopped
- 1/2 small onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2/3 cup fresh orange juice
- 1/4 cup Dijon mustard
- 1/4 cup distilled white vinegar
- 3 tablespoons vegetable oil
- 3 tablespoons chopped fresh cilantro leaves
- 2 tablespoons light brown sugar, or more to taste
- 1 tablespoon fresh lime juice
- 2 teaspoons coarse salt (sea or kosher), or more to taste
- 1/2 teaspoon freshly ground black pepper, or more to taste
Step 1: Combine all the ingredients in a nonreactive saucepan and cook, uncovered, over medium heat until the mango and onion are soft, 10 minutes. Transfer the mixture to a blender or food processor and process to a coarse puree. Correct the seasoning, adding salt or brown sugar. Transfer the sauce to a jar. You can use it right away, but the flavor will improve if you let it age for a few days. Cover and refrigerate. The sauce will keep for several days. Shake well before serving.
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