Bajan Pepper Sauce is a Barbadian style hot sauce condiment made from hot peppers. It is similar to Cajun-style hot sauce and is traditionally applied in local Barbadian cuisine including: meat, poultry, or fish.
The principal traditional ingredients of Bajan pepper sauce are Scotch Bonnet peppers, mustard, and vinegar, with smaller amounts of: cooking oil, onions, hot peppers, black pepper, and turmeric. Other varieties contain a small amount of sea water or alcohol for taste variety.
- 15-20 hot peppers (scotch bonnet or habanero)
- 1 teaspoon salt
- 1½ cups vinegar
- 1 cup coriander leaves
- 6 cloves garlic
- ¼ small green papaya
- 1 small bitter melon
- 1 lemon or 2 ripe limes
- juice of 4 limes
- 8 pimento peppers – optional
- 1 carrot – optional (helps to balance heat from peppers)
- Roughly chop the coriander, papaya and bitter melon to make it easier to puree in the food processor (remember to peel and remove the seeds from the papaya as well as the bitter melon – you don’t have to peel the bitter melon). Slice and cube the lemon and remove any seeds.
- Remove the stems off the peppers and give them a rough chop. Retain all of the seeds, however, if you want a milder sauce, remove them.
- Place all the ingredients into the blender or food processor and puree until it is a smooth consistency. You may need to add more vinegar.
- Pour into a clean, dry bottle and store. It should be fine outside the fridge, but you can certainly keep it in the fridge so it will last longer. Bear in mind that by placing it in the fridge, it will loose some of it’s heat.
Video – How to cook The Ultimate Bajan Pepper Sauce