12 medium-sized Scotch bonnet chillies (to make it super-hot, use up to 20), stem removed, roughly chopped (wear disposable gloves)
1 tbsp chopped coriander leaves
11/2 garlic bulbs, cloves peeled
150ml/1/4pt white wine vinegar
11/2 heaped tbsp golden caster sugar
1 tbsp American mustard
1 thumb-sized piece ginger, peeled and roughly chopped
1/2 unripe papaya (green and firm to the touch), peeled, deseeded and roughly chopped
Put the lime in a small pan and cover with cold salted water. Bring to the boil and cook for 10–15 mins until soft and tender. Remove from the water and set aside to cool.
Meanwhile, put all the other ingredients in a blender and blend until smooth.
Finely chop the lime (keeping the peel on), discarding any seeds, then stir into the other ingredients
Decant the sauce into a cooled, sterilised jar or bottle (see below), pop the lid on and leave for the flavour to develop for 2 days.
Season to taste with sea salt and freshly ground pepper (it will take a lot of salt!) and give the bottle a good shake to distribute the seasoning. Can be stored in the fridge for up to 6 months (don’t worry about any discolouration over time).