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Favorite Hot Sauce: My own Gold Label: 3 Naga Morich, 7 Habenero's & 3 Scotch Bonets

Share a Recipe: My Gold Label Chilie Sauce.
Makes about 1.5 - 2 litres of sweet sauce. Ideally as a dipping sauce for crisps (chips) or a marinade for BBQ chicken.

1/2 cucumber
2 carrots
2 large white onions
3 large vine tomatoes
1 mango
2 large bell peppers
12 Red Habaneros
2 long red chilies (any variety)
8 large cloves of garlic
4 teaspoons of English mustard powder
5 tablespoons of dark brown sugar
150 ml of apple cider vinegar
100 ml olive oil

- Blend the cucumber, onions, tomatoes, mango, bell peppers, habaneros, and garlic in a blender until liquid in consistency.
- In a large cooking pot add the vinegar, mustard powder and sugar.
- Heat up the mixture on the stove whilst constantly stirring so the sugar doesn't burn. When the sugar has melted add the mixture from the blender together with the oil to the pot on the stove.
- Bring the mixture to the boil and then lower the heat. Keep the mixture simmering for about 1-2 hours to thicken dependent on your preference.
- When the mixture is taken off the heat allow to cool for 2 hours to avoid injury when pouring into a storage bottle.