Method

Makes 350ml

Wear gloves when handling and processing

Place the scotch bonnets, birds eye chillies, garlic, onion, mango and yellow pepper into a blender and process until smooth and pourable (water will come out of the vegetables to loosen the mix)

Cook this mixture on low low in a saucepan for 2 hours stirring from time to time

Then add in the sugar, all spice, Malden salt, nam pla, and 2 tablespoons of the cider vinegar

Cook for a further hour

Return to the blender with the warm water, another tablespoon of cider vinegar and the toasted coconut flakes

Blend hard until super smooth then pass through a fine mesh sieve and bottle

This one will be fine for a couple of weeks in the fridge and is fantastic on omelettes and eggs in the morning

Pretty hot but not a killer

Ingredients

Scotch bonnets 80g 

Birds eye chillies 10g

Garlic 1 bulb 

Onion 1 whole 

Fresh mango 130g 

Yellow pepper 1 whole

Soft brown sugar 20g 

All spice 1 teaspoon 

Malden salt 1 teaspoon

Nam pla 1 tablespoon 

Raw cider vinegar 3 tablespoons 

Warm water 80ml

Toasted coconut flakes 5g