Extra-hot Bajan chilli sauce

Extra-hot Bajan chilli sauce
  • Serves icon Makes about 500ml
  • Time icon 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
Calories
4kcals
Fat
N/A
Protein
0.1g
Carbohydrates
0.7g (0.6g sugars)
Fibre
0.1g
Salt
trace salt

Per tsp

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

  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.

delicious. tips

  1. 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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