First, always start by preparing your ingredients. Carefully remove the seeds from the Scotch Bonnet or Habanero peppers if you prefer a milder sauce. Cube the ripe mango, mince the garlic and grate the fresh ginger. I find that having everything ready makes the process smoother.

Add the prepared peppers, mango cubes, minced garlic, and grated ginger in a blender or food processor. Pour in the apple cider vinegar, fresh lime juice, and water. This liquid will help the ingredients blend into a smooth consistency.

Add the ground allspice, ground cumin, and a tablespoon of brown sugar or honey for sweetness (optional). I usually add salt at this stage, adjusting to taste, but it’s entirely up to you to tweak it as you go.

Blend everything until smooth. You can adjust the consistency by adding more water if it’s too thick or blending it longer for a smoother texture. For those who like their sauce chunkier, pulse the blender for less time.

Once the sauce is blended to your desired consistency, stir in the chopped fresh cilantro. This step gives the sauce a beautiful burst of freshness. You can blend it in if you prefer an entirely smooth sauce, but I enjoy the texture it adds.