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The Prime Minister's Hot Sauce

Monday, 26 May 2008


Here is the hot recipe of the famous Errol W. Barrow, who was Prime Minister of Barbados from1961-76 and again from 1986 until his death in 1987. He was also an accomplished cook, and published Privilege: Cooking in the Caribbean (Macmillan Caribbean) in 1988. He noted: "Pepper sauce recipes can be adjusted to suit individual tastes: green papaya, green mango may also be used." We have modified this recipe slightly for the food processor-enhanced kitchen.


At a glance
Chile peppers
Cooking Method
No Cook
Heat Level
Scotch Bonnet
2 cups
  • 6 large bonney peppers, seeds and stems removed, chopped

  • 1 large onion, coarsely chopped

  • 2 small cloves garlic

  • 1 tablespoon mustard

  • 1 tablespoon white vinegar

  • 1 tablespoon vegetable oil

  • 1/2 cup chopped carrots

  • 1 cup water

  • Salt and pepper to taste


Combine all ingredients in a saucepan and boil for about 15 minutes. Adjust the consistency with water. Puree in a food processor or blender and bottle in sterilized bottles.



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