An amazing hot sauce from Barbados!
Since its getting colder for much of the U.S. so lets warm up the kitchen and make some Bajan hot sauce! This is a unique hot sauce to the Bajan/Barbadian culture. The bright yellow color comes from turmeric in addition of mustard – the yellow prepared variety. Mustard is not usual ingredient found in other Caribbean type of sauces. The distinct hot flavor of scotch bonnets really shine and work well with the addition mustard. If scotch bonnets are hard to get in your area you could use habanero peppers but our preference is the scotch bonnet for authentic flavor.
USES:
This hot sauce is great with all kinds of food. I use it as a “table” sauce for anything that could use the addition of a spicy heat. Of course, seafood is a perfect match since it is a Caribbean style sauce. Bajan hot sauce will elevate the flavor of simple grilled chicken breasts or thighs. Bajan sauce is especially good with fried foods as the tardiness from mustard, lime and vinegar cut through the greasiness.
This sauce has several variation changing from kitchen to kitchen and home to home. However our version is simple with limited ingredients to let the peppers shine. Variations include added culantro (Shado Beni, Chandon Beni), ginger, or rum however we really prefer the “simple is best” approach in this particular sauce.
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Furthermore this is an easy to make hot sauce that will add some tropical “sunshine” to your cooking. For more information on tourism and cuisine in Barbados please visit Barbados.org
Bajan Hot Sauce, A taste of Barbados
Ingredients
- 20 Scotch Bonnet peppers (various colors) approx. 7 oz. stems removed, rough chopped
- 1 sweet onion rough chopped approx. 1 cup
- 4 cloves garlic roughly chopped approx. 2 tbsp rough chopped
- 1 cup distilled vinegar
- 1/3 cup prepared yellow mustard
- 1 tbsp powdered turmeric
- 1 1/2 - 2 tbsp dark brown sugar to taste
- 1 tbsp sea salt
- 1 tsp black pepper
- 1/2 lime fresh squeezed
Instructions
- Chop all garlic, onion, and scotch bonnets, add to a blender. NOTE: It is a good idea to wear gloves when working with Scotch bonnets,
- add distilled vinegar, mustard, turmeric, sugar, salt and pepper and blend well.
- transfer to a sauce pan and simmer 10 minutes, Turn off heat, squeeze half of a lime and stir. Test and adjust to taste
- fill sterilized jars or bottles.
- keep refrigerated until ready to use.
