Papaya Caribbean Hot Sauce

Yield: 0 servings
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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


  1. 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.
  2. Add all ingredients to the blender and puree.
  3. The sauce will likely be too thick, so add orange or pineapple juice until it is diluted to the desired consistency
  4. 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.
May 2010

This recipe is a personal recipe added by gscpdx and has not been tested or endorsed by MyRecipes.

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