In a small bowl, mix vinegar, turmeric and brown sugar together until smooth. Place mustard seeds in a small skillet over medium-high heat and dry roast just until aromatic or the seeds start to pop. Immediately remove seeds from heat and stir into vinegar mixture. Place vinegar mixture, habaneros and onions into a blender and puree to a smooth, pourable texture.

This sauce is hot! Use as a spicy topping or dipping sauce. Use as a marinade or rub for beef, pork, poultry, seafood, tofu or veggies. Great as a dip for our Bajan Seafood Hushpuppies and a key ingredient in our Bajan Hot Pepper Grilled Chicken.

ITEMS IN THIS RECIPE

Ground Turmeric (Organically Sourced)

115

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Yellow Mustard Seeds

29

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