I like me some spicy! I’ll put a whole mess of jalapenos on my fajita and eat my Pad Kee Mao loaded with Thai chilies. The side of my family that hails from Barbados like them some spicy too! Mostly in the form of Bajan Hot Sauce.
Now, if you go to a grocery store in Barbados you’ll find a plethora of hot sauces to choose from. For the most part I just stock up on store bought sauce, so much so that it takes up half my suitcase, and then I’m set. But, let’s just say some years go by and you haven’t made it back to the island … vacation days are scarce, plane fares cost a pretty penny, there are other places in the world on your bucket list… and suddenly you have to resort to making your own.
- 1½ cups yellow onion, chopped
- ½ cup carrot, chopped
- 6-8 scotch bonnet peppers (or habanero)
- 2 cloves of garlic, minced
- 2 tablespoons yellow mustard
- ⅓ cup white vinegar
- 1 tablespoon lemon juice
- ½ tablespoon brown sugar
- 1 teaspoon tumeric
- 1 teaspoon salt
- dash of black pepper
- 1 cup of water
- After chopping the vegetables, place all of the ingredients into a saucepan and bring to a boil on high heat.
- Once boiling, reduce heat and allow to simmer for about 20 minutes until carrots and onions are tender and all of the flavors have melded together nicely.
- Then, turn off the heat and allow to cool off a little.
- Once the mixture has cooled a little, transfer to a food processor or high powered blender and pulse until desired consistency.
- Once you've achieved your desired consistency, pour into jar, keep refrigerated and enjoy!
Now before you even start, let me warn you! Peppers are hot. Use gloves when seeding and de-veining them! Otherwise don’t complain to me if you forget and rub your eye and you can’t see for a week. And make sure all the seeds and veins are disposed of lest your dog sides up to the counter and says oh what’s this and licks a seed and ruh-roh! That’s not what happened, but it could have … it COULD have (looking at you Sophie!). And work in a well-ventilated area. I was coughing and sneezing by the time I finished with those peppers.
Also, tumeric is yellow, and it wants everyone and everything else to be yellow too! If you have light countertops proceed with caution! Mine are dark granite and THEY AIN’T SCAIRT. The blade to my KitchenAid food processor, however, is no longer white. If you’re still game to deal with these hazardous materials then let’s proceed (at your own risk) and don’t say I didn’t warn you!
The sauce keeps nicely in a well-sealed container in the refrigerator for a month or more. Add it to your favorite savory dish to add a little spiciness, or even as a condiment with eggs or on a burger.
Servings: 96 teaspoon sized servings
Calories Per Serving: 5