Best Spicy Barbados Pepper Sauce Recipes

SPICY RED PEPPER SAUCE

Spicy Red Pepper Sauce image

Provided by Food Network Kitchen

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup piquillo peppers
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons hot pepper sauce, or to taste
1 teaspoon Dijon mustard
1 clove garlic, peeled
1/2 teaspoon kosher salt

Steps:

Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.

BAJAN HOT PEPPER SAUCE

Bajan Hot Pepper Sauce image

Make and share this Bajan Hot Pepper Sauce recipe from Food.com.

Provided by Member 610488

Categories Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 9

Ingredients

4 ounces shallots, chopped
3/4 lb onion, chopped
1/2 ounce turmeric
1/2 ounce dry mustard
1/2 ounce salt
20 scotch bonnet peppers, stemmed
1/4 lb horseradish, grated
6 garlic cloves
white vinegar, as needed

Steps:

Mix all ingredients together in blender or food processor. Add vinegar until the desired consistency is obtained. Place in bottles and leave for 3-4 days before using .

Nutrition Facts : Calories 390.9, Fat 5.9, SaturatedFat 0.7, Sodium 3005.9, Carbohydrate 81.1, Fiber 14.1, Sugar 36.4, Protein 15.4

HOMEMADE SPICY HOT SAUCE

Homemade Spicy Hot Sauce image

I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. -Carolyn Wheel, Fairfax, Vermont

Provided by Taste of Home

Time 55m

Yield 5 half-pints.

Number Of Ingredients 11

Ingredients

20 habanero peppers (4-1/2 ounces)
5 serrano peppers (2-1/2 ounces)
15 dried arbol chiles
2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered
1 large sweet onion (15 ounces), cut into 8 wedges
8 garlic cloves, halved
1 cup water
3/4 cup white vinegar (minimum 5% acetic acid)
1/2 cup fresh lime juice
3 teaspoons salt
1 teaspoon coarsely ground pepper

Steps:

Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain., Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil., Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.