1yellow bell pepperoptional, for a thickener sauce
½cupof agave nectar or other sweeteneroptional and depending on the sweetness of the fruit
1tablespoonof onion powder
the juice of a lime
1-5scotch bonnet(s)depending on your level of heat
2tablespoonof tapioca starch mixed in ½ cup of water
Add all of the ingredients excluding the thyme and tapioca starch to your blender or food processor.
Puree into a smooth consistency (strain if needed)
Pour the contents into a saucepan and add the thyme.
Bring to the boil while stirring then reduce the heat to low.
Stir in the tapioca starch/water.
Simmer the hot sauce on low for 10 minutes
Cool down completely then pour into sterilized glass jar(s) and refrigerate.
Use latex gloves. You can may want to use gloves if you are using peppers especially if handling a few of them. This is to ensure that you do not rub your eye or otherwise with them on. Once you have finished discard them immediately
Sterile bottle. Make sure the bottle has been sterilized before pouring sauce into the bottle(s).
Keep the sauce refrigerated at all times for longevity.
It's okay to use canned, fresh or frozen mango/pineapple.
The level of heat you require is totally up to you, see the heat factor paragraph for more details
In order to omit the additional use of sugar, use fruit that is super soft because it will be sweeter. A firm mango isn't very sweet but a soft one is, you can even smell it, same applies to fresh pineapple.
If you blender or food processor is that powerful, you may need to add a splash of water to get the mango/pineapple to puree.