| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Caribbean |
Sauces |
2 |
Pints |
INGREDIENTS
| 1 |
|
Green Papaya; peeled, seeded and roughly chopped |
| 10 |
|
Scotch Bonnet Peppers; seeded |
| 2 |
|
Onions; Quartered |
| 3 |
|
Cloves Garlic |
|
|
Rind of One 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.
From Sugar Reef Caribbean Cookbook.
Typed by Syd Bigger.
Posted to MC-Recipe Digest V1 #173
Date: Mon, 29 Jul 1996 01:26:01 +0000
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”