Citizens – I am currently in the Danish capital city of Copenhagen, recovering from a week of glacier climbing / polar exploration via dog sled in the eternal night of the Norwegian archipelago of Svalbard!
I also had 2 12-hour days each worth of client meetings in the main Norwegian city of Oslo – which was actually the primary reason for my being in Scandinavia at all this week.
Since last Sunday, I will have taken 9 flights in 7 days, in total!
The flights were from San Francisco to Newark, Newark to Oslo, Oslo to Tromso, Tromso to Svalbard, Svalbard to Tromso, Tromso to Oslo, Oslo to Copenhagen and tomorrow – Copenhagen back home to San Francisco! Close to 15,000 miles in a week = totally exhausting, but totally worth it for the adventures and success of the last 7 days!
I am currently craving the spicy here in my luxurious Copenhagen lair, and so my post for today is for one of my best recipes – the legendary hot sauce of Barbados!
Bajan hot sauce is the true and authentic spicy taste of Barbados. It’s used in almost every home there and frequently used in the best local recipes. A typical use is to place it between the meat and skin of chicken pieces before grilling, baking or frying – something I heartily endorse that you try with this recipe!
Bajan hot sauce is very herbaceous, similar to the Jerk Seasoning paste from nearby Jamaica. The incorporation of mustard, curry powder and rum makes this uniquely of Barbados, however – try it on anything and you’ll feel the true Island spirit coursing through your taste buds!
As a Master of the hot sauce recipe genre, I can say with 100% confidence that my version of this classic is one of the best of its kind.
Enjoy, Citizens! :D
Battle on – The Generalissimo!
1 pound of Onion, coarsely chopped
2/3 cup coarsely chopped Scallion
9 cloves Garlic
4 Scotch Bonnet or Habanero Chiles, stemmed and seeded
¼ cup finely chopped fresh Parsley
½ cup fresh Thyme leaves, stems removed
¼ cup finely chopped fresh Marjoram leaves, stems removed
¼ cup Yellow Mustard
¾ cup White Vinegar
½ cup Barbados Rum
1 tablespoon Curry Powder
2 tablespoons Worcestershire Sauce
1 teaspoon freshly ground Cloves
¼ teaspoon freshly Black Pepper
1 tablespoon Brown Sugar
2 tablespoons Salt
½ a small Cucumber
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.
Cover and refrigerate a full week before using. Decant into sterilized jars, the mixture will keep in a refrigerator for at least six months.