Bajan Spicy Scotch Bonnet Sauce with a Hint of Sweetness Recipe
This Bajan Sauce is a vibrant Caribbean condiment featuring fresh Scotch bonnets, horseradish, and a subtle hint of sweetness. Perfect as a marinade, dipping sauce, or a flavorful drizzle, it combines fiery heat with tangy vinegar and warming turmeric for a well-rounded spicy kick.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus 2 hours resting time
- Yield: 16 servings
- Category: Sauce
- Method: Blending
- Cuisine: Caribbean
- Diet: Gluten Free
Ingredients
Produce
- 1.5 ounces Fresh Scotch bonnets or habaneros, stemmed
- 1 White onion (halved)
- 2-inch knob Fresh horseradish root, peeled
- 1 Garlic clove
Liquids
- ½ cup White wine vinegar
- ½ cup Water
Dry Ingredients
- 2 tablespoons Granulated sugar
- 1 tablespoon Ground yellow mustard
- 2 teaspoons Ground turmeric
- 1 teaspoon Salt
Instructions
- Preparation: Gather all your ingredients before starting. Wear rubber gloves when handling the Scotch bonnets or habaneros to prevent skin irritation from the hot peppers.
- Blending the Base: Place the Scotch bonnets or habaneros, white onion, horseradish, and garlic clove into a blender or food processor.
- Adding Liquids: Pour in the white wine vinegar and water to facilitate a smooth blend and desired consistency.
- Seasoning the Sauce: Add granulated sugar, ground yellow mustard, turmeric, and salt to the blender.
- Blend to Smoothness: Process all ingredients thoroughly for 2-3 minutes until smooth and well combined. Add more water or vinegar if you prefer a thinner texture, blending again as needed.
- Taste and Adjust: Carefully taste a small amount given the spiciness. Adjust seasoning by adding more salt, sugar, or vinegar according to your preference.
- Resting the Sauce: Transfer the sauce to an airtight container and refrigerate for at least 2 hours to allow flavors to meld and intensify.
- Storing: Keep the Bajan sauce refrigerated and consume within 10 days for optimal freshness and flavor.
- Serving: Stir the sauce well before serving. Use as a marinade, dipping sauce, or drizzle over dishes for a fiery Caribbean kick.
Notes
- Wear gloves when handling Scotch bonnets or habaneros as their oils can irritate skin and eyes.
- Adjust the level of heat by reducing the amount of Scotch bonnets or substituting with milder peppers if preferred.
- The sauce improves in flavor after resting, so plan to refrigerate it for at least 2 hours before serving.
- Store in an airtight container in the refrigerator and consume within 10 days for best results.
- Use white wine vinegar for its mild acidity; apple cider vinegar can be a substitute with a slight flavor change.
