Ingredients
1 lime
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
Method
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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.
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Meanwhile, put all the other ingredients in a blender and blend until smooth.
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Finely chop the lime (keeping the peel on), discarding any seeds, then stir into the other ingredients
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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.
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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).
