Chilliworld: Hot Chilli Sauces from around the world. Whether you're a hardened chilli-head or a newcomer to the world of chilli and pepper sauces, we aim to please. Our selection of chilli sauce from around the world range from the mild to the insanely wild. We carry a wide variety of tasty Caribbean sauces, sauces with great names which make good gifts, to the food additives for which you must sign a disclaimer. If there's something you are looking for that we don't have, let us know, we'll try our best to get it.
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pepper sauce


Fact File - Making Hot Chilli Sauce - Bajan Seasoning Hot Sauce
Hot and spicy bajan seasoning is the taste of Barbados. It's found in almost every home there and frequently used in the many mouth-watering Bajan dishes. A typical use is to place it between the meat and skin of chicken pieces before grilling, baking or frying.
 
450 grams Onions, coarsely chopped
150 grams Green Onions, coarsely chopped
8 cloves Garlic
4 Scotch Bonnet Chillies, stemmed and seeded
50 grams fresh Parsley, finely chopped
50 grams fresh Thyme, stems removed
50 grams fresh Marjoram, stems removed
1 1/2 cup white Vinegar
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground Cloves
1/4 teaspoon freshly Black Pepper
2 tablespoons Salt
 
Traditionally, whole peppers are used in this mix, simply remove any attached stem.
In a food processor, combine onions, green onions, garlic and chiles; process to a coarse paste; transfer mixture to a medium bowl. In food processor or blender, place parsley, thyme, marjoram and vinegar; liquefy and add to onion paste. Add remaining ingredients; mix well.
Cover and refrigerate a full week before using. Decant into sterilized jars, the mixture will keep in a refrigerator for at least six month.
 
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