MANGO & HABANERO HOT SAUCE

The one that started it all. Batch No. 1 was this sauce, made with chillies from my backyard and handed out at family BBQs until everyone kept asking for more.

Sweet mango hits first. Then the habanero shows up a few seconds late, like it always does, and hangs around for a while. It's properly hot, but it's not a dare. I make sauce to be eaten, not to win a bet.

Original or Extreme?

• Original is the everyday one. Enough heat that you notice, not so much that you stop tasting your food.
• Extreme is the same mango sauce with Moruga scorpion chillies in the mix. It builds, and it lingers. If you've ever said "this isn't even hot" about a supermarket sauce, this one's for you.

Can't decide? Get both. That's literally why the Starter Bundle exists.

150mL or 250mL?

150mL if you're trying it. 250mL if you already know.

What's in it

I buy the mangoes myself, straight from the farmers market. The chillies start in my backyard, and when the garden can't keep up I buy the rest from Aussie growers. Then it's vinegar, onion, garlic, lime, cumin, salt and a bit of maple syrup. The full list is below and it's short, because there's nothing to hide. No artificial colours, flavours or preservatives.

The boring but important bit

Shake it before you pour. It's real fruit, so it settles. Keep it in the fridge once it's open. It can darken a little over time. That's just what fruit does, and it tastes exactly the same.