Makes 900ml

Ingredients:

• 500g fresh mango in season, if not available use frozen Australian mango

• 1 hot chilli of your choice (Bhut, Scorpion, Habanero, Carolina Reaper all work beautifully as they have intense flavour)

• 400ml unpasteurised apple cider vinegar (5% acidity)

• 75g castor sugar

• Pinch of toasted cumin

Method:

1. Roughly chop mango and chilli.

2. Bring all ingredients to the boil and simmer for 15 minutes.

3. Cool, blend and store in an air-tight glass jar or glass bottle.

4. Enjoy!

Serving suggestions:

I love pairing my Hot Sauce recipe with fried eggs in the morning, fish tacos after a surf or char-grilled eggplant for dinner.