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The Hirshon Bajan Hot Sauce


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 pound Onion, coarsely chopped
  • 2/3 cup coarsely chopped Scallion
  • 9 cloves Garlic
  • 4 Scotch Bonnet or Habanero Chiles, stemmed and seeded
  • 1/4 cup finely chopped fresh Parsley
  • 1/2 cup fresh Thyme leaves, stems removed
  • 1/4 cup finely chopped fresh Marjoram leaves, stems removed
  • 1/4 cup Yellow Mustard
  • 3/4 cup White Vinegar
  • 1/2 cup Barbados Rum
  • 1 tablespoon Curry Powder
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon freshly ground Cloves
  • 1/4 teaspoon freshly Black Pepper
  • 1 tablespoon Brown Sugar
  • 2 tablespoons Salt
  • 1/2 small Cucumber

Instructions

  1. In a food processor, combine onions, scallions, garlic and chilies; process to a coarse paste; transfer mixture to a medium bowl. In food processor or blender, place parsley, thyme, marjoram, cucumber and vinegar; liquefy and add to onion paste. Add remaining ingredients; mix well.
  2. Cover and refrigerate a full week before using. Decant into sterilized jars, the mixture will keep in a refrigerator for at least six months.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 197.19 kcal
  • Sugar: 11.39 g
  • Sodium: 733.8 mg
  • Fat: 1.45 g
  • Saturated Fat: 0.2 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 27.4 g
  • Fiber: 6.45 g
  • Protein: 4.42 g
  • Cholesterol: 0.0 mg
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