Papaya Caribbean Hot Sauce
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- 1 large ripe papaya, peeled, and cut into chunks for blending
- 1 onion chopped
- 1carrot minced finely
- A piece of ginger about the size of your thumb, minced
- 10 cloves of garlic
- 1-20 hot fresh chilies, use as many as you like
- 1 tablespoon whole allspice
- Vinegar and salt to taste
- Orange or pineapple juice to thin the consistency
- Heat some oil in a heavy fry pan, and saut the onion and carrot until softened. Add the garlic ginger and chilies, and saut until the garlic and ginger are fragrant, about another minute.
- Add all ingredients to the blender and puree.
- The sauce will likely be too thick, so add orange or pineapple juice until it is diluted to the desired consistency
- The amount of vinegar to add will depend on the relative tartness of the fruit. You are looking to get a balance of sour and sweet. The sauce should be only very pleasantly sour. Add a few pinches of salt to taste. The sauce shouldn't taste salty, but without any salt, will definitely be missing something.
This recipe is a personal recipe added by gscpdx and has not been tested or endorsed by MyRecipes.
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Papaya Caribbean Hot Sauce Recipe at a Glance
- COURSE: Dips/Spreads