Ingredients for Spicy Bajan Rum Sauce
- 175ml (6 fl oz) high-quality dark rum (or light rum for a milder flavor)
- Birds Eye Chile
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spicy Bajan Rum Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spicy Bajan Rum Sauce
- Sterilize a jar (e.g., a 250ml mason jar).
- Add 2-4 Scotch Bonnet peppers, finely chopped (adjust to your spice preference).
- Pour in 175ml (6 fl oz) of high-quality dark rum (or light rum for a milder flavor).
- Seal the jar tightly.
- Steep in a cool, dark place for at least 2 weeks, or up to 4 weeks for a spicier, more intense flavor.
- Once steeped, strain the rum sauce through a fine-mesh sieve or cheesecloth, discarding the peppers.
- Store in a clean, airtight container in the refrigerator for up to 3 months.
- Drizzle over grilled meats, use as a marinade, or add to cocktails for an extra spicy twist!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
15g
Fat
0g
Carbs
2g