A colleague at work gave me a bag of green tomatoes this week, lovely little cherry ones!
I’ve never cooked with them before, and although chutney is an obvious choice, it’s not something I use a lot of. Chilli sauce on the other hand, I’m very fond of!
Happily, I have a scotch bonnet chilli, which is hotter than the varieties I usually buy, but I thought it had to be worth a go…
As scotch bonnets are often used in Caribbean cooking, I thought I’d use flavours reminiscent of a jerk marinade.
The resulting sauce has a gorgeous fruity, tangy flavour with the herbs and spices coming through nicely. And then the heat appears… For my tastes half a scotch bonnet is just right. Hot, but not nose runningly so! But feel free to adjust the amount of chilli, and to be honest it’d be a great sauce even without it!
makes about 250 ml
200 g green tomatoes, diced (or leave them whole if they’re the cherry variety like mine!)
1/2 scotch bonnet chilli, finely chopped
1 orange, juice and zest
1 apple, peeled and diced
1/2 tsp dried thyme
1 bay leaf
7 dried allspice berries
zest of 1 lime
a large pinch of salt
Put all of the ingredients in a saucepan on a medium heat.
Cook, stirring often until the green tomatoes and apple have broken down into a sauce and the whole lot has thickened nicely. Mine took 15 minutes.
Remove the allspice berries and bay leaf, and blend until smooth.