Small Bowl of Bajan Pepper Sauce

Bajan Pepper Sauce


Barbados
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
50 min
Yes		 Hot sauces of this type are on the table in most Bajan households, very tasty, but see Comments.




10
8
1
1
1
2
1/4
1/2
1/2

oz
T
T
T
T
c
c
T
Scotch Bonnet
Onions
Turmeric
Mustard
Sugar, brown
Olive Oil, ExtV  
Vinegar, white
Water
Salt
Make   -   (50 min - 30 min work)
  1. Cut SCOTCH BONNETS in half lengthwise, remove the seed mass, leaving the veins in, and chop coarse.
  2. Chop ONIONS small.
  3. Run All Items together in a food processor. The mix should still have some texture.
  4. Pour Sauce into a sauce pan. Bring to a boil simmer for about 20 minutes. Add more Water if needed to get the consistency to your liking.
  5. Pour hot into sterile jars and cap tightly.
NOTES:

  1. Scotch Bonnet Chili:

      These are not much available any distance from the Caribbean. I use the Orange Habanero that's so common in Southern California. It's the same hotness, and only a Jamaican can tell the difference in flavor. Other very hot Chilis can also be used. For details see our Caribbean Chilis page.

  2. Comments:

      If you have yet to pay your dues to the Chili Gods, beware! When making this, take the care due to very hot chilis. After handling the chilis, wash you hands twice with a strong cleanser. Wash you knife, processor, cutting board, and anything else that has contacted the Chilis. Then wash your hands again. Sneezing while cleaning up with warm water is normal, and doesn't last. Keep in mind, the Chili pain is fake - it will actually do no harm.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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