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Bajan style chili sauce

-6 naga morich/3 petenero/3 caribbean antillais , chopped
-1 cup of carrots, chopped
-2 medium red onions, chopped
-¼ cup of yellow mustard
-¼ cup of herb infused white vinegar
-1 cup of  water
-2 tbsp mild tasting olive oil
-2 tsp curry powder
-1 tsp turmeric
-2  tsp rose salt
-1 tsp ground pepper
 
Blend all stuff in a food processor or blender until chunky. You can add water a little at time to help blend ingredients more easily.
Transfer the sauce mixture into a sauce pan With the lid on and on medium heat bring the mixture to a boil and cook about 30 minutes.
 
Remove sauce from heat and immediately add the hot sauce into the sterile bottles or jars using a funnel.
 
Damn the sauce turned out to be a winner in my book:

Very hot, but oh so good and full of different flavors.
 
BBQ sauce can have brown sugar (which is molasses + white sugar) and molasses. It's all about tweaking. I don't think it's odd like Edmick did.
 
I've been binging on Trini pepper sauce videos (looking for something interesting for an upcoming making hot sauce class).  Turmeric seems like an important flavor for most trinidad pepper sauce recipes.  Some show using actual turmeric root.  Also culantro/shado beni.  
 
I like the added spices like curry powder and black pepper (sorry, geeme) that chilidude posted.  Thanks for taking the time to post the recipe and pics.  It looks like a good jumping off point for a recipe for the class.   
 
Chilidude said:
 
Dont bother to even ask, because you are going to ask about the herb infused white vinegar next and it contains rosemary, sage and tarragon.
I was totally gonna ask that but I figured that's just how you guys do it in Finland and I didn't wanna sound ignorant.. :shocked:  
 
chilidude, the recipe does not list garlic.  Did you not use garlic, or a typo?
 
 
Edmick said:
Just curious, Why turmeric and curry powder? Isn't there enough turmeric already in the curry powder?
Turmeric is used quite a bit in sauces in the Caribbean cuisine, but they usually use the fresh root instead of powder which has a completely different flavor. The fresh has a more intense earthy, peppery, slightly bitter bite to it than powder it also adds a wonderful color and acts as thickener when blended down.
 
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