## Ingredients - 1 can of delmonte pineapple chunks in pineapple juice - 2 mangos - 1 smaller punnet of raspberries from M&S - 2 handfuls of scotch bonnets - 1 teaspoon of potato starch - 1/4 cup white wine vinegar - 1 teaspoon of mustard - 1 teaspoon of salt ## Instructions 1. Wash the raspberries and scotch bonnets. 2. With gloves on, deseed the scotch bonnet chilis. 3. Use a potato peeler to take the skin and green flesh off the mangos and bin. Then whittle away the flesh from the pit. 4. Add fruit to a food processor and blend smooth. 5. Transfer to a pot and bring to a boil. 6. Stir in the mustard and vinegar. 7. Simmer for 10 minutes or so. 8. Turn off the heat and run everything through a sieve, binning the pulp and seeds. 9. If the sauce needs thickening then add some potato starch dissolved in cold water. 10. Add salt to taste. 11. Bring back to a simmer and then bottle. ## Notes - xantham gum is supposed to work better than corn starch and mustard as a thinking agent. - Sauces on their own should have too much flavour. Too sweet, too sour, too fruity, too spicy. The flavour is diluted when you add it to other foods.