Golden mango and scotch bonnet hot sauce

Line the peppers onto a baking tray.

Crush three pieces of garlic onto the tray.

Broil on low for six minutes, watching, until the peppers are nicely charred; each oven is a little different.

Remove the stems from the charred orange scotch bonnets and put them in a saucepan.

Add a small piece of ginger, one peeled charred garlic clove, one cup of mango, half a teaspoon of turmeric, one tablespoon of cane sugar, half a teaspoon of salt, a splash of olive oil and one cup of apple cider vinegar.

Cover, bring to a boil over medium-high heat, simmer a couple of minutes, then turn the heat off.

Transfer carefully to the blender and blend on high until liquefied.

Pour into a glass bottle. Keep refrigerated and use within a month; it thickens a little as it chills.