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Banana Sweet Chilli Sauce
#hotsauce #sweetchillisauce #chillisauce #hotpeppersauce
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INGREDIENTS (2 x 150ml bottles)

1 medium to large ripe banana
100ml white vinegar
100ml water
1 tsp made mustard
1 tsp turmeric powder
1-3 scotch bonnet peppers, roughly 15g each in weight
½-1 teaspoon salt
180g white sugar
½ tsp of arrowroot OR ¼ tsp xantham gum (optional)

Method:
1. First decide how hot you want your sauce:
1 pepper will result in a mild sauce ideal for dipping;
2 peppers will give a classic hot sauce heat
3 peppers will be extra hot!
2. Then blitz all of your ingredients except the sugar in a high speed blender until smooth.
3. Add the blitzed sauce along with the sugar into a pan and heat gently, dissolving the sugar.
4. Bring to the boil, stirring, then simmer for 10 minutes..
5. Keep your eye on the pan, as the sauce will boil over.
6. Meanwhile, wash and sterilize your bottles in a warm oven for 10 minutes.
7. Take the sauce off the heat, allow to cool for 10 minutes then pour into the prepared bottles,
leaving an inch gap at the top.
8. The sauce will contain tiny air bubbles, so allow the sauce to cool in the bottles for 10 minutes
to allow the bubbles to disperse.
9. Then top up the bottles with the remaining sauce and screw the lids on top.
10. This sauce lasts for at least 3 months but the colour might dull once opened or if left in daylight.
NB: If you want a classic thin hot pepper sauce, leave out the arrowroot or xantham gum