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Bajan Hot Pepper Sauce

Bajan Hot Pepper Sauce

By Laura RussellJune 3, 2019

  • Makes
    ½ Cup
  • Cook Time
    15 minutes
  • Rating

This hot sauce gets its heat from spicy Scotch bonnet chilies. If you can't find those, habanero chilies are a good substitute. To keep your fingers from being coated in spicy capsaicin, use the chilies' stems as a sort of handle while slicing the sides from the center seed pod. A quick blanch in boiling water tames the chilies' spiciness, but won't affect their subtle fruity flavor. Refrigerated in an airtight container, the hot sauce will keep for up to two weeks.

Tip

Don’t use Dijon mustard in place of the yellow mustard. Along with ground turmeric, plain yellow mustard gives the sauce its vibrant yellow color.

Ingredients
  • 2

    Scotch bonnet or habanero chilies

  • 3

    medium garlic cloves, peeled

  • 3

    scallions, roughly chopped

  • 3

    tablespoons white vinegar

  • 1½

    teaspoons ground turmeric

  • 1

    teaspoon packed light or dark brown sugar

  • Kosher salt

  • 2

    tablespoons yellow mustard

  • 2

    teaspoons lime juice

Step 1

Bring a small saucepan of water to a boil. Holding each chili by its stem, slice the sides away from the seed pod; discard the stems and seed pods. Add the chilies and garlic to the boiling water and blanch for 1 minute. Using a slotted spoon, transfer to a food processor.

Step 2

Add the garlic, scallions, vinegar, turmeric, sugar and ½ teaspoon salt to the processor. Pulse until chopped, about 10 pulses. Scrape the bowl.

Add the mustard and lime juice, then process until not quite completely smooth, about another 10 seconds. Transfer to a small bowl or jar, cover and refrigerate.

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