Pawpaw Hot Sauce

Grilled Chicken 150 Image by: Grilled Chicken 150 Author: Canadian Living

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.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: August 2008

Ingredients

  • 2 carrots peeled and chopped
  • 1 half English cucumber peeled and seeded
  • 4 Scotch bonnet peppers halved and seeded
  • 2 cups chopped peeled seeded papaya
  • 1/2 cup white vinegar
  • 2 teaspoons packed brown sugar
  • 1/2 teaspoon salt

Method

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.)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 39 mg
  • Protein trace
  • Calories 8.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pawpaw Hot Sauce

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