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

Published: 5 May 17
Updated: 18 Mar 24

Test kitchen approved

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.

Makes about 500ml
Hands-on time 10 min

Visit deliciousmagazine.co.uk to save recipe

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.

Recipe from November 2017 Issue

Nutrition

Nutrition: per serving

Per tsp

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

delicious. tips

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.

Fancy getting a copy in print?

Subscribe to our magazine

Extra-hot Bajan chilli sauce

Ingredients

Method

Nutrition

delicious. tips

Chilli oil

Tomato and chilli pesto

More to discover

Extra-hot Bajan chilli sauce

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Chilli oil

Tomato and chilli pesto

More to discover