Pawpaw Hot Sauce
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This recipe makes 2 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 8 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 39 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 11 |
| vit C | 12 |
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.
Ingredients
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 salt ; 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 salt ; 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
- Keywords : Condiments/sauces; Carrots; Cucumbers; Boil;
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