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 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. This delicious fermented hot sauce recipe comes from my book Fermented Hot Sauce Cookbook, available wherever books are sold.

British Ship: Scottish Star Torpedoed – 19th February 1942 has been updated with a section on Michael Doyle AB. Lord Nelson's statue - Bridgetown, Barbados has been updated following its removal on 16 th November 2020. Once fermentation is complete, strain the ingredients over a large bowl, reserving some of the brine. Doctor Kendal A. Lee was a Trinidadian and a dentist. Sadly, Kendal Lee died only a few weeks after Errol Barrow in 1987. 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.If you’re in the mood for an absolute explosion of flavor, you will find it in this hot sauce hailing from Barbados. Nothing compares to the unique flavor combo you will find here, not to mention a perfect middle-of-the-road spice factor.

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) 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. 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. Combine the strained ingredients, reserved brine, vinegar, mustard, sugar, turmeric and salt in a blender or food processor. Blend until a smooth consistency.

Rate this recipe

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. 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