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Extra-hot Bajan chilli sauce

Extra-hot Bajan chilli sauce

Name: Extra-hot Bajan chilli sauce
Prep time: 10 min
Total time: 10 min
Yield: Makes about 500ml
Cuisine: British recipes
Ingredients: 100g fresh turmeric root, peeled (wear rubber gloves – it stains!) and roughly chopped (from Sainsbury’s, Waitrose and realfoods.co.uk or your local greengrocer); 200ml white wine vinegar; 1 onion, roughly chopped; 4 scotch bonnet chillies, stems removed (wear gloves when handling); 3 tbsp dijon mustard; 3 tbsp brown sugar

Easy
November 2017

Easy
November 2017

Test kitchen approved

Makes about 500ml
Hands-on time 10 min

Grown some scotch bonnets? Then if you’re a lover of spice you’ll adore this extra hot chilli sauce. Use it (sparingly) to heat up your cooking. And keep those rubber gloves on.

Nutrition: per serving

Calories: 4kcals
Fat: N/A
Protein: 0.1g
Carbohydrates: 0.7g (0.6g sugars)
Fibre: 0.1g
Salt: trace salt

Nutrition: per serving

Calories: 4kcals
Fat: N/A
Protein: 0.1g
Carbohydrates: 0.7g (0.6g sugars)
Fibre: 0.1g
Salt: trace salt

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Ingredients

100g fresh turmeric root, peeled (wear rubber gloves – it stains!) and roughly chopped (from Sainsbury’s, Waitrose and realfoods.co.uk or your local greengrocer)
200ml white wine vinegar
1 onion, roughly chopped
4 scotch bonnet chillies, stems removed (wear gloves when handling)
3 tbsp dijon mustard
3 tbsp brown sugar

Method

Whizz the turmeric in a food processor with 1-2 tbsp of the vinegar to a rough paste.
Add the onion and chillies and blend until smooth, then add the remaining vinegar, the mustard and sugar and whizz until smooth.