I am making Bajan hot pepper sauce kids, bring it on! The skies are grey and Mama and Papa Bennett are not entirely jumping with energy, so I have decided a swift kick of chilli sauce may just do the job of lifting flagging spirits. I insist on some music to cook to don’t you? Have a listen to this while we get things ready… I defy you not to be uplifted and smiling.
The fresh scotch bonnet peppers have been sourced (most supermarkets sell them) fresh
tumeric found (thank you Asian grocer Tunbridge Wells). So as Arrested Development said,
“take me to another place” and in this case to some hot Caribbean sunshine please! Listen
I am taking this recipe from Eat Like A Girl blog I love this lady…..great attitude towards food plus a fierce looking recipe for Bajan Pepper Sauce!
I am going with the traditional method of using fresh turmeric. It’s a bit of prep work granted but worth it. Fresh with most things works the best. Tumeric also has great health
benefits, it has been used in both Ayurvedic and Chinese medicine as an anti-inflammatory, to treat digestive and liver problems, skin diseases, and wounds for years.
But oh my wear gloves! It stains like anything, and nothing is going to be staining my new
worktop so preparation is key! I used newspaper and a chopping board on top and wore
rubber gloves. If you don’t wear gloves you will look like you have a serious tobacco habit for days. I then rapidly washed anything I saw with a hint of yellow on it.
225g hot Scotch bonnet peppers, stems removed
225g peeled onions, coarsely chopped
110g peeled turmeric, peeled and diced
4 tbsp mild mustard – I used French’s mustard
240ml white flavourless vinegar – I bought some distilled white vinegar from my local Asian
supermarket ie nothing special at all.
1tbsp brown sugar
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.
Taste, and if too hot reduce the heat by adding vinegar with some mustard to offset it. Bit by bit, tasting as you go. Mine is crazy hot by the way a bit too hot for me but my husband loves the stuff! Store in sterilised jars or bottles. It will keep out of the fridge as the vinegar acts as a preservative.
It can be used on and in many things: I am going to try it on some chicken this weekend. I will let you know how it goes!
Have you heard of the Lumineers? I came across them last year listening to BBC6. I find that there is something eminently satisfying about watching music come alive like this without all the bells and whistles of studio equipment. Listen. In fact, I think its kinda beautiful.
One last jig around the kitchen before I close this post and it just has to be a little Curtis.