Pawpaw Hot Sauce
Papaya is known as pawpaw in the Islands and forms the base of this hot sauce, which is used like ketchup. Decrease the peppers to two for a mild hot sauce; increase to six if you like it hot, hot, hot! Be warned though, the heat intensifies with age.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 8 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 39 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 11% |
| vit C | 12% |
-
2 carrots, peeled and chopped
Half English cucumber,peeled and seeded
4 scotch bonnet peppers,halved and seeded
2 cups (500 mL) chopped peeled seeded papaya
1/2 cup (125 mL) white vinegar
2 tsp (10 mL) packed brown sugar
1/2 tsp (2 mL) salt
Preparation:
In food processor, pulse carrots with cucumber. Add peppers and papaya; finely chop. Scrape into saucepan.
Stir in vinegar, 1/4 cup (50 mL) water, brown sugar and sa< bring to boil. Reduce heat and simmer for 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 weeks.)
Stir in vinegar, 1/4 cup (50 mL) water, brown sugar and sa< bring to boil. Reduce heat and simmer for 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 weeks.)
Source
Canadian Living Magazine: August 2008
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