Hot sauce
Bajan yellow pepper sauce
Every table in Barbados has a bottle of yellow pepper sauce: Scotch bonnet blended with mustard, onion, vinegar and turmeric. It's very hot, tangy and bright, and it goes with fish, chicken, rice and eggs.
Yellow Scotch bonnets give the best colour, but red ones work too. Wear gloves when handling them and keep your hands away from your eyes.
- Prep 15 min
- Makes about 500 ml
Ingredients
- 10 yellow Scotch bonnet chillies, stems removed
- 1 onion, roughly chopped
- 2 cloves garlic
- 100 g yellow mustard
- 150 ml white vinegar
- 1 tsp ground turmeric
- 1 tbsp lime juice
- 1 tsp salt
- 1 tsp sugar
Method
-
Step 1
Blend
Put everything in a blender and blitz until smooth. Add a splash of water if it's too thick to pour.
-
Step 2
Taste
Check the seasoning. It should be hot, sharp and a little sweet.
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Step 3
Bottle
Pour into sterilised bottles or jars.
-
Step 4
Rest
Keep in the fridge for 2 days before using so the flavours settle. Keeps for 3 months.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
