This is a super versatile hot sauce. It’s fresh and zingy and goes well with just about everything: I put it on tacos, serve it with oysters, cooked prawns or even with barbecued lamb.
Makes 450 ml (15 fl oz).
Ingredients 12
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Put the , , , , and in a large pot.
Add the , , , and .
Cook for 15 minutes, then add the and roots.
Blend everything well using a hand-held blender and bottle straight away in sterilised glass bottles (see my tips below). The sauce will keep for up to 2 months in the fridge.
Mabu Mabu's tips
Makes 450 ml (15 fl oz). The sauce will keep for up to 2 months in the fridge.
To sterilise jars, wash them in hot soapy water, then place them in the oven at 110°C (200°F) for about 15 minutes until they are completely dry.
