Extra-hot Bajan chilli sauce
- November 2017
- 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.
- 0.7g (0.6g sugars)
- trace salt
- 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
- 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.
Keeps for up to 3 months in sterilised jars. Chill after opening. Use one 500ml Kilner jar or divide among 5 x 100ml glass jars.
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