West Indian Papaya Condiment Recipes
WEST INDIAN PEPPER SAUCE
This condiment is VERY HOT, and should be used sparingly until you get used to it. It will be found on every table, for every meal--it is part of the W.I way of life. It will also be added to soups, stews, curries and other cooking as a cooking ingredient--has a unique flavour.
Provided by jenny butt
Categories Sauces
Time 40m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 7
Steps:
- Peel and finely chop all vegetables.
- Stem and seed peppers--plastic gloves should be worn as the oil from the peppers has been known to blister skin.
- Combine all ingredients in small/medium pot, stirring constantly. Bring to boil over high heat and cook briefly and briskly for 1 minute (until onion is transparent and peppers soft and limp).
- Add more vinegar if needed.
- Pour contents into blender (hand held can also be used).
- Blend at high speed until pulverised (some prefer pureed).
- Cool at room temperature.
- Pour into cleaned boiled and sterilized jar only.
Nutrition Facts : Calories 461.3, Fat 2.2, SaturatedFat 0.3, Sodium 3564, Carbohydrate 108.1, Fiber 16.9, Sugar 56.2, Protein 21.3
WEST-INDIAN PAPAYA CONDIMENT
This recipe calls for the hottest of the hot fresh peppers, the habanero. Use with discretion, and eat it with something starchy to help neutralize the heat.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Peel and seed papaya. Cut into medium chunks. Stem and seed habanero. Cut into small pieces. Process papaya and habanero in blender until broken down slightly. Add remaining ingredients. Process until smooth.
- Transfer mixture to saucepan. Bring to boil over high heat, reduce to simmer, and cook until thickened slightly, 10 to 15 minutes. Transfer to bowl; cool to room temperature. Refrigerate, tightly sealed, 2 to 3 weeks.
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