You will find the full, detailed recipe instructions in the recipe card toward the bottom of this post. But, to summarize: • Combine chiles, onion, horseradish and garlic in a large clean jar. Bajan hot pepper sauce is served with everything in Barbados. Recipes and preferences vary and like Bajan Seasoning each cook or family has their own “secret” recipe. Windmill Bajan Hot Pepper Sauce. It’s an excellent combination of heat and flavour.

Once fermentation is complete, strain the ingredients over a large bowl, reserving some of the brine. Combine the strained ingredients, reserved brine, vinegar, mustard, sugar, turmeric and salt in a blender or food processor. Blend until a smooth consistency. Thelma’s Bajan pepper sauce recipe is composed of turmeric for colour, chillies for heat, onions for consistency, vinegar thins it out and preserves it, mustard gives it an extra bass note and helps with the consistency too and a little brown sugar balances it.

How To Serve

Taste and if too hot, reduce the heat by adding vinegar with some mustard to offset it. Bit by bit, tasting as you go. Store in sterilised jars or bottles. It will keep out the fridge as the vinegar acts as a preservative. Lord Nelson's statue - Bridgetown, Barbados has been updated following its removal on 16 th November 2020. Whilst there are many ready-done brands of pepper sauce available commercially, flavour, intensity and consistency can vary widely. Here's a suggestion! Cook up your own homemade version to find just the right balance of delish for your palate! If you cannot readily get any of the above, here is Errol Barrow’s Bajan hot pepper sauce recipe. The Right Excellent Errol Walton Barrow, PC, QC the first PM of Barbados.

Here is an alternative Bajan hot pepper sauce recipe. This is Thelma’s Bajan hot pepper sauce recipe. This recipe is taken from the Eat Like a Girl blog by Niamh. Confession: I’ve never been a big fan of Barbadian food. I mean, I’m from Saint Croix. My ancestral roots run deep in Trinidad. The Caribbean destination I frequent the most is Martinique. To be sure, I know from good West Indian cuisine! Over half-a-dozen Bim escapes, I don’t recall ever really finding any. Not one truly remarkable, authentically local dining experience. Recently, though, I think I discovered why. The big missing ingredient: Aunt May’s Bajan Pepper Sauce. Taste Bud Travel to Barbados white flavourless vinegar, spirit vinegar would be ideal (again, available in Chinese shops but a flavourless white vinegar will do, just don’t use malt vinegar) Put the turmeric in a food processor or blender and process until almost smooth. Add a little vinegar to help it along if you need to. Add the onions, and process until finely chopped. Add the chillies, repeat. Pour the mixture into a large bowl and then add the vinegar, sugar and mustard. You want to keep it a little coarse.Combine all ingredients in a saucepan and boil for about 15 minutes. Adjust the consistency with water. Puree in a food processor or blender and bottle in sterilised bottles. You might not want to sprinkle it too liberally, though… Makes Bajan food better | Photo by Steve Bennett Aunt May’s Bajan Pepper Sauce Balance Today most Bajan’s buy ready made hot pepper sauce. One of the first commercial manufactures of Bajan Hot Pepper sauce was LG Miller & Sons Import and Export Ltd. under the Windmill Products label. This family business started in 1965 with a home-made hot sauce recipe and soon they were producing thirty gallons of sauce a week. Nowadays, their capacity exceeds 2,000 gallons per week!

Specifically, Aunt May’s transports you to the Parish of Saint Michael in southwest Barbados. The blend was originally crafted there 30+ years ago. Then as now, careful consideration is made to employ ingredients exclusive to the region. This ensures you enjoy a true taste of Saint Michael with every bite of anything that you sprinkle it on. Errol W. Barrow was a Barbadian, who in the course of a distinguished political career was first Prime Minister of Barbados from 1961 to 1976 and fourth Prime Minister from 1986 to his death in 1987. From 1940 -1947 Errol Barrow served in the RAF. During the war he was a Navigator with 88 Squadron supporting the Allied ground forces, bombing German communication infrastructure positions and airfields. Post war he served with BAFO Communications Squadron, where he was the personal navigator to the Commander-in-Chief and Military Governor of the British Occupation Zone in Germany, Marshal of the Royal Air Force Sir William Sholto Douglas. For further information on Errol Barrow’s time in the RAF see: Errol Barrow – Statesman, Prime Minister of Barbados, RAF Navigator World War II and The Beautiful Blonde in the Bank by his pilot in 88 Squadron and BAFO Communications Squadron F/L Andrew Leslie Cole AFC RAF.

British Ship: Scottish Star Torpedoed – 19th February 1942 has been updated with a section on Michael Doyle AB. Specifically, Aunt Mays transports you to the Parish of Saint Michael in southwest Barbados. The blend was originally crafted there 30+ years ago. Then as now, careful consideration is made to employ ingredients exclusive to the region. This ensures you enjoy a true taste of Saint Michael with every bite of anything that you sprinkle it on. Doctor Kendal A. Lee was a Trinidadian and a dentist. Sadly, Kendal Lee died only a few weeks after Errol Barrow in 1987. Its fiery blend of seasonings ignites your taste buds and transports you to the warm shores of an island paradise.