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Chilli Sauce

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That looks good Martyn. Mango and chilli go well together.

I have copied the recipe below for anyone who wants to make it...




3 Ataulfo mangoes
4 Habanero peppers
1 cup shredded carrot
4 green onions
3 cloves garlic
¼ cup lime juice
3 tablespoons rice vinegar (or pineapple vinegar, if you have it)
½ teaspoon salt


Peel the mangoes. Remove the seeds from all but one of the Habanero peppers. Add the mango flesh, peppers, shredded carrot, green onions, and garlic to a food processor. Pulse until smooth.
Transfer to a medium saucepan. Stir in the lime juice, rice vinegar, and salt. Cook on medium-high until it boils. Reduce the heat and simmer for 10 minutes.
Allow the sauce to cool slightly, then press through a sieve to remove any seeds and fruit pulp. Place in an airtight container or a bottle (a squeeze bottle works well) and store in the refrigerator until ready to use. This will keep for several weeks.

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