| 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 DarlingCL@aol.com on Feb 2, 1997.
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