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    Home » Recipes » Condiments

    Homemade Fermented Bajan Pepper Sauce (Barbados Hot Sauce)

    Published: Jan 20, 2022 · Modified: Aug 19, 2022 by Kristen Wood - This post may contain affiliate links.

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    Homemade Fermented Bajan Hot Pepper Sauce (Barbados Hot Sauce)

    This delicious fermented hot sauce recipe comes from my book Fermented Hot Sauce Cookbook, available wherever books are sold. ❤️

    If you're in the mood for an absolute explosion of flavor, you will find it in this hot sauce hailing from Barbados. Nothing compares to the unique flavor combo you will find here, not to mention a perfect middle-of-the-road spice factor.

    Jump to:
    • Why This Recipe Works
    • What is Barbados-Style Hot Sauce?
    • Ingredient Notes
    • How to Make Bajan Pepper Sauce
    • How to Serve
    • FAQ
    • More Hot Sauce Recipes
    • 📖 Recipe
    • 💬 Comments

    Why This Recipe Works

    • This is a great starter fermented hot sauce recipe with very straightforward instructions.
    • The taste is savory, spicy, tangy, with a hint of sweetness.
    • If you are a fellow horseradish lover, then this recipe is definitely for you.
    • This sauce is packed with probiotics and gut healing power.
    • The hot sauce has a medium heat level, but still maintains a lot of flavor.
    • With proper storage, it keeps for at least a year.

    What is Barbados-Style Hot Sauce?

    Barbados-style hot sauce, also known as Bajan pepper sauce, is a hot sauce staple on the island known as Barbados in the Caribbean. Scotch bonnets, mustard and turmeric are almost always in a good Bajan hot sauce.

    Ingredient Notes

    Scotch bonnet or habanero chiles: Hot scotch bonnet peppers and habanero peppers are closely related therefore either can be used. If you want to be authentic to the Caribbean, then go with the scotch bonnet.

    Onion: A little flavor booster. Either white or yellow can be used

    Horseradish root: Good quality fresh horseradish root will be the star of the show in this pepper sauce recipe.

    Garlic: Fresh cloves of garlic combined with a few other spices, really complement the horseradish tone in this recipe.

    Non-chlorinated water and non-iodized salt: These are essential for creating a healthy brine that allows fermentation to occur.

    Vinegar: I like the touch that white wine vinegar adds to this recipe, but regular white vinegar, rice vinegar or apple cider vinegar can be used instead.

    Mustard powder: Ground mustard really adds something special to this recipe and is also a very traditional ingredient. I do not recommend swapping it out for anything else.

    Sugar: This adds ever so slight a hint of sweetness and also tones down the spice a touch. You can use cane sugar, brown sugar or coconut sugar. If you would rather keep this recipe no sugar added, you can certainly omit if need be.

    Ground Turmeric: The bitter flavor notes of turmeric help balance the spicy and sharp notes in this homemade hot sauce, and truly adds a special twist.

    bajan pepper sauce recipe from fermented hot sauce cookbook by kristen wood

    How to Make Bajan Pepper Sauce

    You will find the full, detailed recipe instructions in the recipe card toward the bottom of this post. But, to summarize:

    1. Combine chiles, onion, horseradish and garlic in a large clean jar.
    2. Combine the salt and water to make a brine.
    3. Pour the brine into the jar to cover the ingredients.
    4. Screw the lid on and place the jar in a dark place for 2 weeks.
    5. Once fermentation is complete, strain the ingredients over a large bowl, reserving some of the brine.
    6. Combine the strained ingredients, reserved brine, vinegar, mustard, sugar, turmeric and salt in a blender or food processor. Blend until a smooth consistency.
    7. Keep stored in the refrigerator for up to one year.

    How to Serve

    • Drizzle onto grain and rice bowls.
    • Make a salad dressing by mixing one part bajan pepper sauce with one part olive oil and one part mayo.
    • Top off baked potatoes, tacos, quesadillas and more.
    • Use as a dip for fries or other appetizers.
    • Use as a spread for sandwiches and wraps.
    • Mix into other dips such as hummus or spinach artichoke dip.
    • Drizzle over soups and stews.

    FAQ

    How do I store Fermented Bajan Pepper Sauce?

    Be certain to store the freshly fermented sauce in a clean jar or hot sauce bottle in the refrigerator, keep the lid screwed on tightly when not in use and use clean utensils and hands when handling.

    How long does fermented hot sauce keep in the fridge?

    With good care, fermented hot sauce will keep in the refrigerator for at least one year

    Can I swap the chiles out for a milder variety?

    Yes. If you would like to make a mild version of this sauce, you can use jalapeno or poblano, for instance. If you are a fan of red peppers, Fresno chiles can be used, or even red bell peppers.

    • Fermented Hot Sauce Cookbook

    More Hot Sauce Recipes

    Fermented Hot Sauce Cookbook

    Hot Sauce Cookbook for Beginners

    Fermented Jalapeno Hot Sauce

    📖 Recipe

    bajan pepper sauce recipe

    Fermented Bajan Pepper Sauce Recipe

    If you're in the mood for an absolute explosion of flavor, you will find it in this hot sauce hailing from Barbados. Nothing compares to the unique flavor combo you will find here, not to mention a perfect middle-of-the-road spice factor.
    4.79 from 14 votes
    Print Pin Rate SaveSaved!
    Course: Condiments
    Cuisine: Caribbean
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Fermentation Time: 14 days
    Total Time: 14 days 10 minutes
    Servings: 16 servings
    Author: Kristen Wood

    Ingredients

    • 2 ½ ounces fresh scotch bonnet or habanero chiles stemmed, approx. 10 chiles
    • 1 yellow or white onion halved
    • 1 2-inch piece fresh horseradish root
    • 2 garlic cloves
    • 2 ½ cups non-chlorinated water
    • 2 tablespoons non-iodized salt I like to use pink Himalayan salt or Celtic sea salt
    • ¾ cup reserved brine
    • ¼ cup white wine vinegar or any vinegar of choice
    • 3 tablespoons ground mustard powder yellow
    • 2 tablespoons granulated sugar any variety
    • 1 tablespoon ground turmeric
    • ¼ teaspoon salt any variety
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    Instructions

    • In a clean jar, combine the chiles, onion, horseradish, and garlic.
    • In a separate vessel, make a brine by combining the water and non-iodized salt.
    • Place a weight, if using, then pour the brine into the jar, leaving at least 1 inch of headspace. Screw the lid on tightly and store the jar at room temperature away from direct sunlight to ferment for two weeks. Burp (open, then close) the jar daily.
    • Once fermentation is complete, strain the ferment, reserving ¾ cup of the brine.
    • In a blender or food processor, combine the ferment, reserved brine, vinegar, mustard powder, sugar, turmeric, and salt. Blend until well combined.
    • Keep the sauce stored in the refrigerator for up to 1 year.

    Notes

    To learn more about fermentation, fermenting hot sauce, plus finds tons more delicious fermented hot sauce recipes, please check out my book Fermented Hot Sauce Cookbook.
    You might also like: Peri Peri Sauce.
    You might also love: Honey Fermented Ginger.
    You might also like: Sambal Oelek.
    You might also like: Fermented Pomegranate Rose Hot Sauce.
    Also see: Best Scotch Bonnet Pepper Substitutes.

    Nutrition

    Serving: 1ounce | Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 911mg | Potassium: 39mg | Fiber: 1g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg

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    Have you tried this recipe?Please Rate + Comment Below!
    Mention on Instagram!@moon.and.spoon.and.yum

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    Reader Interactions

    Comments

    1. Mike F. says

      February 21, 2023 at 6:39 pm

      Looking forward to trying this! Does it have to be fermented to be shelf stable?

      Reply
      • Kristen Wood says

        February 21, 2023 at 7:40 pm

        Hi, there! Thank you. I hope you enjoy it! No, due to its acidic nature, it will keep for at least 3 months at a reasonable room temp. If you are in a very warm climate though, then I would recommend refrigeration. You can go by taste and smell as far as when its time is up, but by experience, it should keep several months with no problem. I hope this helps!

        Reply
    2. Sharon Chen says

      January 20, 2022 at 6:19 am

      5 stars
      Yum! This surely is full of flavor. Can't wait to try it.

      Reply
    3. saif says

      January 20, 2022 at 5:45 am

      5 stars
      I made this hot sauce yesterday and it works perfect. It is really good and I used it on my sandwiches and fried chicken.

      Reply
    4. Tavo says

      January 20, 2022 at 4:49 am

      5 stars
      I love making my own salsas! This one is definitely on my list!

      Reply
    5. Dannii says

      January 20, 2022 at 1:38 am

      5 stars
      I love any kind of hot sauce and this sounds amazing. Even better with the turmeric added,

      Reply
    6. Farah Maizar says

      January 20, 2022 at 1:30 am

      5 stars
      I love hot sauce but have never heard of this type! It looks so good, I can't wait to try making homemade hot sauce for the first time!

      Reply

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    kristen wood

    About Kristen Wood

    Hi, I'm Kristen! A mama, food writer, photographer, recipe developer, and cookbook author. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian recipes that are approachable for all. Welcome!

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