This is my take on Bajan Pepper Sauce (one of my all time favourite hot sauces) which uses scotch bonnet chilli peppers. Used here to cook tofu on a bed of spinach, but you can use it in many different ways…
It’s a delicious condiment for almost any meal. It gives burgers, salads and sandwiches, rice, bean and tofu dishes a kick. I have been told it works well on meat and fish dishes too.
It can be stored in fridge for up to 5 weeks, which makes it an ideal food to have around when you require maximum flavour with minimal energy expenditure!
Prep time 20 minutes
Cook time 20 minutes
- 2 mangos
- 1 orange
- 7 Orange, yellow and/or red scotch bonnet chillis
- 1 onion
- 1 clove of garlic
- 100ml water
- 1 tablespoon of French mustard
- 2 tablespoons of agave nectar (you can substitute with the same quantity of sugar or honey).
- Half a tablespoon of turmeric
- 2 tablespoons of apple cider vinegar
- Salt to taste
- Peel, de-stone and chop all ingredients to a state where they can be blended.
- Blend all ingredients until a smooth liquid.
- Simmer in a pan on low heat for 20 minutes
- Allow to cool to room temperature before bottling.
- Store in the fridge.
The cooking can be adapted for physical disabilities similar to mine by sitting down at a low table to chop, using ergonomic chopping devices, using a microwave instead of hob (I’m not a microwave user so unfortunately, I can’t give a cook time), joint support braces, purchasing pre chopped mango and also getting assistance from another human (if you’re having a bad day/are less mobile for whatever reason/generally require support when cooking).
I used the sauce to create a Bajan Style Tofu dish.