Fermented Bajan Hot Pepper Sauce
Total Time
3-5 days (including fermentation)
Prep Time
15 minutes
Rating
4.5 out of 5 stars
(150)
Ingredients
Makes about 2 cups
- 2 cups Scotch Bonnet peppers
- 1 cup white vinegar
- 1 onion, chopped
- 3 cloves garlic
- 1 tablespoon turmeric
- 1 tablespoon mustard
- Salt to taste
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Preparation
Step 1
Remove the stems from the Scotch Bonnet peppers.
Step 2
In a blender, combine the peppers, vinegar, onion, garlic, turmeric, and mustard.
Step 3
Blend until smooth.
Step 4
Transfer the mixture to a sterilized jar.
Step 5
Seal tightly and let it ferment at room temperature for 3-5 days.
Step 6
Check daily to ensure the mixture is fermenting properly (bubbles should be visible).
Step 7
Once fermented, store in the refrigerator.
Step 8
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Chef's notes
This sauce is perfect for adding a kick to any dish.
Adjust the number of peppers to your spice preference.
Ensure all equipment is sterilized to prevent contamination.
