Turn up the heat with this vibrant Bajan hot sauce, packed with Scotch bonnet peppers and Caribbean spice in every fiery spoonful.
Bajan-Style Pepper Sauce
If you’re craving real-deal Caribbean heat, you’ve got to try this Bajan Hot Sauce! It’s loaded with fiery Scotch bonnet peppers, zingy mustard, and bright island spices, the kind of bold, addictive flavor that makes you want to drizzle it over everything.
One taste and you’ll see why this Barbados classic is a must-have for any true fiery food lover.
Let’s talk about how to make Bajan hot sauce, shall we?
Bajan Hot Sauce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Scotch Bonnet Peppers. Habanero peppers are an ideal substitute.
- Onion.
- Fresh Garlic.
- Yellow Mustard. Traditional Bajan sauce usually uses a good yellow mustard. It gives the sauce that signature tangy bite.
- Distilled White Vinegar.
- Brown Sugar. Optional, for a touch of sweet. Or use honey or white sugar.
- Spices. Turmeric, Salt and Black Pepper.
- Fresh Lime Juice. For a fresh pop of acidity.
How to Make Bajan Hot Sauce – the Recipe Method
- Add all of the ingredients except the lime juice to a small pot.
- Bring to a boil, then reduce heat and simmer 10 minutes.
- Transfer to a blender and add lime juice. Process until smooth.
- Taste and adjust for lime and salt.
Boom! Done! Your Bajan style hot sauce is ready to serve. Fire it up, my friends! What are you using this for? Let’s hear it!
Heat Factor
Hot. This hot sauce definitely has a kick! Scotch bonnets are very hot peppers, but the mustard and vinegar help balance the heat with bright, tangy flavor.
Control the heat by removing the inner membranes if you want a slightly milder sauce, but true Bajan sauce usually keeps the fire!
Bajan Hot Sauce Questions & Tips
- Let it rest. The flavor gets even better after a day or two in the fridge as everything melds together.
- Use ripe Scotch bonnets for the best flavor and color. Look for peppers that are bright and firm, not dull or soft.
- Vinegar choices make a difference. White vinegar is traditional, but you can swap in a little apple cider vinegar for a softer tang if you like.
- Want it thicker? Simmer a little longer. Want it milder? Remove pepper seeds and membranes before cooking. Prefer it sweeter? Add a bit more brown sugar or honey.
Ways to Use Bajan Hot Sauce
Wondering what to put this spicy sauce on? Here are some of my favorite ways to use it.
- Drizzle it over grilled chicken, pork, or fish for a blast of fiery Caribbean flavor.
- Mix into marinades to punch up your favorite meats or seafood before cooking.
- Stir into soups and stews to add spicy depth and brightness.
- Top off sandwiches, burgers, or wraps for a tangy, spicy kick.
- Blend into creamy dips or mayo for an easy spicy spread or dipping sauce.
- Serve it with fried plantains, roasted veggies, or island-style sides for a full Caribbean meal experience.
How to Store Bajan Hot Sauce
Here’s how to keep your homemade Bajan hot sauce fresh and fiery.
Store your Bajan hot sauce in a clean, airtight glass bottle or jar in the refrigerator. It will keep fresh for at least 1 month, often longer thanks to the natural vinegar and salt content.
For best flavor, give the bottle a good shake before each use, as natural separation can occur over time.
If you want even longer storage, you can freeze the sauce in small portions (like in ice cube trays), then transfer the frozen cubes to a sealed bag or container. Thaw what you need when you need it!
People always ask – does hot sauce need to be refrigerated?
That’s it, my friends. I hope you enjoy this Bajan pepper sauce recipe. I’d love to hear if you enjoyed it! Share on social @chilipeppermadness!
Looking for More Hot Sauce Recipes?
Got any questions? Ask away! Grab your peppers! It’s time to bring some serious Caribbean heat to your kitchen!
Bajan Hot Sauce Recipe (Bajan Hot Pepper Sauce)
Taste the heat of Barbados with this Bajan hot sauce recipe, packed with fiery Scotch bonnet peppers and bold Caribbean flavor for every meal.
Servings: 20 tablespoons
Tap or hover to scale
Ingredients
- 4 ounces chopped Scotch Bonnet peppers or use habanero peppers, stems removed (about 12 chilies)
- 1/2 cup chopped white onion (~1 ounce)
- 3 cloves garlic chopped
- 1 tablespoon yellow mustard
- 1/2 cup distilled white vinegar
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon brown sugar optional, for sweet – or use white sugar or honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice or to taste
Instructions
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Add the chilies, onion, garlic, mustard, vinegar, turmeric, brown sugar, salt and black pepper to a small pot. Bring to a boil, then reduce heat and simmer 10 minutes.
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Transfer the ingredients to a blender and add lime juice. Process until smooth. Adjust for lime and salt.
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Transfer to a clean sealable bottle and enjoy.
Notes
The flavor is better after you let the sauce mellow for 1 day.
Lasts several months in a sealed container due to the vinegar, even longer in the refrigerator. Freeze for longer storage.
Nutrition Information
Calories: 7kcal Carbohydrates: 1g Protein: 0.2g Fat: 0.1g Saturated Fat: 0.01g Polyunsaturated Fat: 0.02g Monounsaturated Fat: 0.02g Sodium: 38mg Potassium: 30mg Fiber: 0.2g Sugar: 1g Vitamin A: 55IU Vitamin C: 9mg Calcium: 4mg Iron: 0.1mg
