Bajan Pepper Sauce

Name: Bajan Pepper Sauce
Prep time: 10 min
Cuisine: Barbadian
Ingredients: Scotch bonnet peppers — 8; Onion, chopped — 1 small; Garlic cloves — 3; Yellow mustard — 30 g (2 tbsp); White vinegar — 150 ml (2/3 cup); Ground turmeric — 3 g (1 tsp); Salt — 5 g (1 tsp)

The Quirky Foodster Team

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10 min

Prep

0 min

Cook

Ingredients

Scotch bonnet peppers — 8
Onion, chopped — 1 small
Garlic cloves — 3
Yellow mustard — 30 g (2 tbsp)
White vinegar — 150 ml (2/3 cup)
Ground turmeric — 3 g (1 tsp)
Salt — 5 g (1 tsp)

Method

Roughly chop scotch bonnets (stems removed).
Combine chopped peppers, onion, garlic, mustard, vinegar and turmeric in a blender.
Blend until smooth.
Season with salt to taste.
Let rest at least 1 hour before using; flavour deepens over the following days.

Cultural Background: Barbados's signature hot condiment, Bajan pepper sauce combines scotch bonnet peppers with mustard and turmeric for a distinctively tangy, bright yellow-orange sauce, a defining flavour found on nearly every Barbadian table.

Tips: • Wear gloves when handling scotch bonnets. • The mustard and turmeric combination gives Bajan pepper sauce its characteristic tangy, golden colour distinct from other Caribbean pepper sauces.

Variations: • Add a small amount of fresh lime juice for extra brightness. • Adjust vinegar for a thinner, more pourable consistency if desired.

Storage: Refrigerate in a sealed bottle up to 1 month.

Reheating: Not applicable; used cold as a condiment. Nutrition (per serving) Approx. 15 kcal, 0.3 g protein, 0.3 g fat, 2.5 g carbohydrate per 15 ml serving. FAQs What is Bajan pepper sauce traditionally served with? Flying fish, cutters (Barbadian sandwiches), and as a general table condiment throughout Barbadian cuisine. Why is it yellow rather than red or green? The combination of yellow mustard and turmeric gives it its distinctive golden colour, differentiating it from other Caribbean pepper sauces.

FAQs: What is Bajan pepper sauce traditionally served with? Flying fish, cutters (Barbadian sandwiches), and as a general table condiment throughout Barbadian cuisine. Why is it yellow rather than red or green? The combination of yellow mustard and turmeric gives it its distinctive golden colour, differentiating it from other Caribbean pepper sauces.