Aunt May's Bajan Pepper Sauce 340 g

Product Information

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! Make a salad dressing by mixing one part bajan pepper sauce with one part olive oil and one part mayo. Barbados-style hot sauce, also known as Bajan pepper sauce, is a hot sauce staple on the island known as Barbados in the Caribbean. Scotch bonnets, mustard and turmeric are almost always in a good Bajan hot sauce. Ingredient Notes British Ship: Scottish Star Torpedoed – 19th February 1942 has been updated with a section on Michael Doyle AB. While speaking to people in Barbados, there seemed to be as many people who agree on cooking this sauce as there were people who said to leave it raw. I left it raw as I find that cooking takes away some of the heat of the sauce and since I used fresh turmeric, I wanted to maintain most of it’s health benefits. I must mention that the use of turmeric in not necessarily traditional to Bajan pepper sauce, but since I’m not a huge fan of mustard, I went this route ( we found Bajan pepper sauces to have strong mustard undertones). If you prefer to cook this hot sauce, bring it to a boil and immediately reduce it to a gentle simmer for 5-10 minutes.

Blend the chopped peppers, onion and other ingredients in a food processor or blender until slightly chunky. 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. 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.Combine the strained ingredients, reserved brine, vinegar, mustard, sugar, turmeric and salt in a blender or food processor. Blend until a smooth consistency. The color of this sauce will vary depending upon the color of the peppers. The color may be red, orange, yellow, or light green, but don't worry, the taste will be consistently amazing. Open windows & turn ventilation on because the fumes from the peppers will burn your eyes and throat, and you don’t want that!

Sugar: This adds ever so slight a hint of sweetness and also tones down the spice a touch. You can use cane sugar, brown sugar or coconut sugar. If you would rather keep this recipe no sugar added, you can certainly omit if need be. My mother has been making this sauce now for a couple of years and I can honestly say it’s good with everything. Wear a mask if you’re working with super hots, or grab a bandana and wrap around your face, pretend you’re some warrior Horseradish root:Good quality fresh horseradish root will be the star of the show in this pepper sauce recipe.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. Since we used white vinegar as a base this will be fine in a bottle on your counter for a couple months or in the fridge for about 4 months. Also note that I’ve found that placing hot sauces in the fridge also tapers the heat level as time goes by.

Obviously, no two person’s taste buds are the same, so I pulled my partner Reuben in so we could provide a more comprehensive review of each sauce. Doctor Kendal A. Lee was a Trinidadian and a dentist. Sadly, Kendal Lee died only a few weeks after Errol Barrow in 1987. But when you go to buy it for the first time, the sheer number of choices can be pretty overwhelming. How do you know which one tastes the best, or which one is the best for the price? It didn’t take long before I had it in my head that I wanted to do a taste test to find my favorite. Scotch bonnet or habanero chiles: Hot scotch bonnet peppers and habanero peppers are closely related therefore either can be used. If you want to be authentic to the Caribbean, then go with the scotch bonnet.

Recipe

Non-chlorinated water and non-iodized salt: These are essential for creating a healthy brine that allows fermentation to occur. 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. If you love spicy foods and want to try something new, this homemade Bajan chilli pepper sauce recipe is for you. The sauce is tangy, hot, and sweet all at once. The vinegar and onion also add moisture to the sauce. This recipe is perfect for people who want to make their own condiment at home. Lord Nelson's statue - Bridgetown, Barbados has been updated following its removal on 16 th November 2020.

Bajan chilli pepper sauce, or Bajan pepper sauce, is a spicy and tangy sauce commonly used as a dipping sauce or as a condiment. Typically, meat and seafood are dipped in it, to add some extra spice.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. 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! Then it’s just a matter of placing all the ingredients into a blender or food processor and working until it’s smooth ( or you can pulse it if you want the peppersuace a bit chunky).