Extra-hot Bajan chilli sauce

  • Portion size: Makes about 500ml
  • Hands-on time 10 min
  • Difficulty: easy

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.

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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
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Method

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

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

    Per tsp

    Make Ahead

    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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