Bajan Hot Sauce Recipe (Bajan Hot Pepper Sauce)
Taste the heat of Barbados with this Bajan hot sauce recipe, packed with fiery Scotch bonnet peppers and bold Caribbean flavor for every meal.
Servings: 20 tablespoons
Calories: 7kcal
Ingredients
- 4 ounces chopped Scotch Bonnet peppers or use habanero peppers, stems removed (about 12 chilies)
- 1/2 cup chopped white onion (~1 ounce)
- 3 cloves garlic chopped
- 1 tablespoon yellow mustard
- 1/2 cup distilled white vinegar
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon brown sugar optional, for sweet – or use white sugar or honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice or to taste
Instructions
- Add the chilies, onion, garlic, mustard, vinegar, turmeric, brown sugar, salt and black pepper to a small pot. Bring to a boil, then reduce heat and simmer 10 minutes.
- Transfer the ingredients to a blender and add lime juice. Process until smooth. Adjust for lime and salt.
- Transfer to a clean sealable bottle and enjoy.
Notes
Makes 1-1/4 cups.
The flavor is better after you let the sauce mellow for 1 day.
Lasts several months in a sealed container due to the vinegar, even longer in the refrigerator. Freeze for longer storage.
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 38mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 0.1mg