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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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