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The Prime Minister's Hot Sauce

Monday, 26 May 2008

Description

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.

Ingredients

At a glance

Cuisine

Caribbean

Ingredient

Chile peppers

Cooking Method

No Cook

Heat Level

Chile

Scotch Bonnet

Meal/Course

Condiment

Makes

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

Methods/steps

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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