| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caribbean | Sauces, Condiments | 1 | Servings |
INGREDIENTS
| 1 | Green papaya, peeled, seeded, roughly chopped | |
| 10 | Scotch bonnet peppers, seeded | |
| 2 | Onions, quartered | |
| 3 | Cloves garlic | |
| Grated rind of 1 lime | ||
| 1/2 | c | Lime juice |
| 1 1/2 | c | Malt vinegar |
| 1 | ts | Salt |
| 1/4 | c | Prepared yellow mustard |
INSTRUCTIONS
Puree the papaya, Scotch bonnet peppers, onions, garlic, lime rind and lime juice in a food processor. Transfer to a medium saucepan and stir in the vinegar, salt, and mustard. Simmer the mixture over low heat for 20 minutes, stirring occasionally. Bottle the sauce in hot sterilized jars. Recipe by: The Sugar Reef Caribbean Cookbook Posted to MC-Recipe Digest V1 #468 by [email protected] on Feb 2, 1997.
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