Papaya Hot Sauce Recipes

HOT PEPPER SAUCE - A TRINIDADIAN STAPLE

Hot Pepper Sauce - A Trinidadian Staple image

Trinidadians LOVE their 'peppa' sauce, and this one is full of flavour and heat! Sooooo easy to make -- no cooking, just your blender to create this taste of the islands. Try using different peppers to vary the flavour and heat. Use over meats, in sandwiches and stews. Trinis use it in anything savoury!

Provided by Trini

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 100

Number Of Ingredients 12

Ingredients

15 habanero peppers
1 small mango - peeled, seeded, and cut into chunks
1 onion, roughly chopped
3 green onions, roughly chopped
2 cloves garlic, roughly chopped
1 ½ cups distilled white vinegar
2 limes, juiced
2 tablespoons vegetable oil
4 tablespoons dry mustard powder
1 tablespoon salt
1 teaspoon curry powder
½ teaspoon grated lime zest

Steps:

Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

Nutrition Facts : Calories 7.1 calories, Carbohydrate 0.7 g, Fat 0.4 g, Fiber 0.1 g, Protein 0.2 g, Sodium 70.1 mg, Sugar 0.4 g

PAPAYA HOT SAUCE

PAPAYA HOT SAUCE image

Categories Sauce Fruit

Number Of Ingredients 9

Ingredients

4 cups peeled and diced papaya
1/4 cup seeded and diced hot chiles (use ones to your taste,I used scotch bonnets, 200,000 SU)
1/4 cup chopped shallots
1/2 cup cider vinegar
4 Tbsp. kosher salt
1 tsp. gound black pepper
1/2 tsp. ground ginger
1/2 tsp ground allspice
1/4 tsp. ground cloves

Steps:

Process all ingredients in a food processor until smooth. Pack into sterile pint jars and process in a water bath for 40 minutes. Seal and store for a min. of 2 weeks to let the flavor develop. Needs to be refridgerated after opening.

PAWPAW PEPPER SAUCE

Pawpaw Pepper Sauce image

Upgrade the hot sauce in your cupboard with this spicy-sweet homemade version, from Lucinda Scala Quinn's book "Lucinda's Authentic Jamaican Kitchen."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Cucumber Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 8

Ingredients

3 carrots, peeled
1 choco (chayote), peeled and pitted, or 1 medium cucumber, peeled and seeded
6 Scotch bonnet peppers (any color)
1 small or 1/2 large pawpaw (papaya), peeled and seeded
2 teaspoons salt
1 teaspoon brown sugar
1/3 cup white vinegar
3/4 cup water

Steps:

Place the carrots and choco in a food processor or blender. Blend until pulverized. Remove the stems from the Scotch bonnet peppers and add the peppers to the carrots and choco. Blend until the mixture is an even consistency. Add the pawpaw, continuing to blend until you have a uniform texture.
Place the mixture in a noncorrosive saucepan. Add the salt, brown sugar, vinegar, and water. Bring it to a boil over high heat, then reduce the heat to low and cover. Simmer it for 30 minutes. Remove from the heat and let cool completely. Place in small bottles or jars. Keep it refrigerated.

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