[CH] Papaya sauce??
Jim Weller (jweller@ssimicro.com)
Thu, 22 Aug 2002 22:28:57 -0600
From: "Helen L. Gillis" <HelenGillis@earthlink.net>
Subject: [CH] Papaya sauce??
> On our honeymoon in Aruba we found a sauce called Hot Delight Papaya
> and really loved it. Does anyone have a recipe for a hot sauce using
> papaya? I have a number using mango...The label reads hot peppers,
> papaya, onions, salt, picalilly, mustard, natural vinagar, corn oil,
> garlic. "no preservative". We're scraping the bottom of the jar,
> please help! Helen
Here's a whole bunch to choose from. Have fun experiemnting!
---------- Recipe via Meal-Master (tm) v8.05
Title: Jackie's Trinidad Scotch Bonnet Pepper Sauce
Categories: Canning, Pickles, Condiments, Fruits, Chilies
Yield: 2 pints
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
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.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Xxxx-Hot Caribbean Habanero Hot Sauce
Categories: Sauces, Caribbean, Condiments, Fruits, Chilies
Yield: 8 Servings
12 Habanero peppers; hand
-picked
4 -(up to)
5 Dried; smoked Jalapenos (can
-use fresh; if desired)
2 Papayas
3 tb Chopped onion
1/4 c Vinegar; or more
2 tb Lime juice
1 tb Salt
1 tb Sugar
1 pn Cinnamon (can omit; if
-desired)
1 pn Garlic
1/4 c Mustard; or less
Hydrate the dried jalapenos. Retain approx. 1/4 cup of the liquid.
Chop all solids. Throw into blender with liquid ingredients.
"Liquify" for a good, long time ... goal here is to do away with all
chunks of anything. Note: I left seeds & "flesh" of peppers intact.
For a more mild sauce, you may want to extract these
Once mixture is very smooth, cook over very low heat for 30-60
minutes. Stir often. During this time, taste (as much as you are able
to), and add add'l amounts of desired ingredients until you achieve
the taste you desire. Goal is to come up with a sauce that is sweet at
first taste, then leaves a healthy amount of pain as the taste fades
away.
Remove from heat, cool 30-60 minutes.
Strain mixture to extract liquid, leave behind seeds, pulp, etc. This
will take a while - be patient.
Store extracted liquid in an air-tight container, or in a sealed
bottle. Time will increase heat & taste.
Note: Like many cooks, I created this with no precise measurements.
It was a total experiment & actually turned out very well (though
very painful). Please feel free to alter/experiment.
JEM869@aol.com
CHILE-HEADS ARCHIVES
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---------- Recipe via Meal-Master (tm) v8.05
Title: Haitian Hot Pepper Sauce
Categories: Caribbean, Condiments, Fruits, Chilies
Yield: 1 pint
3 Habbies or Scotch bonnets;
Chopped
1/2 c Papaya; substitute peaches,
Fresh or canned
1/2 c Raisins
1 c Onion; minced
3 cl Garlic; minced
1/2 ts Turmeric
1/4 c Malt vinegar
Bring everything to a boil together; lower heat and simmer 5 min.
Puree in blender.
Dewitt & Gerlach
From: Michael Loo
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---------- Recipe via Meal-Master (tm) v8.05
Title: Papaya-Habanero Hot Sauce with Passion
Categories: Fruits, Chilies, Sauces, Onion
Yield: 1 pint
1 Ripe papaya -- halved and
Pitted
2 Habaneros or scotch bonnets
Stemmed
1 sm Yellow onion
1 c White distilled vinegar
1 Clove garlic
1 Piece fresh gingerroot
(1-inch) -- peel & coarse
Chop
Mustard and curry -- see
Notes
Spoon out the papaya flesh, combine with the remaining ingredients in
food processor, and puree. Pour the sauce into a nonreactive saucepan
and heat until just boiling. Remove from the heat, let cool, and then
bottle.
Recipe By: Jennifer Trainer Thompson (1996) Jump Up and Kiss Me
From: Path, Mastercook Recipes (Mailing List) Ä
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---------- Recipe via Meal-Master (tm) v8.05
Title: West Indies Pepper Sauce
Categories: Sauces, Spice, Fruits, Chilies, Onion
Yield: 2 pints
1 Ripe mango or papaya
1 md Yellow onion
1 md Garlic clove
5 Habanero chiles -- stemmed
1 inch piece ginger root
-coarsely chopped
1/2 ts Turmeric
1 tb Dry mustard
1 pn Cumin
1 pn Coriander
1/2 tb Honey
1/2 c Cider vinegar
1/2 c Water
1 ts Salt
In a blender, puree the mango, onion, garlic, chiles, ginger root,
turmeric, mustard, cumin, coriander, and honey. Transfer mixture to a
bowl. In a nonreactive saucepan, bring the vinegar, water and salt to
a boil. Pour over mango mixture and stir well. Allow to cool before
bottling. Refrigerated, the sauce will keep approximately 6 weeks. :
Recipe By: "Hot Licks"
From: Roy
Meal-Master Format Recipes (Mailing List) Ä
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---------- Recipe via Meal-Master (tm) v8.05
Title: Tobago Hot Pepper Sauce
Categories: Sauces, Spice, Caribbean, Fruits, Chilies
Yield: 1 Gallon
100 Tobago hot peppers (serranos
-may be substituted)
4 To 5 Spanish onions; chopped
1 Head garlic; peeled
1 sl Papaw (papaya); peeled
1 Handful chives; chopped
Vinegar
Vegetable oil
Salt to taste
Chop peppers and place in blender. Add Spanish onions and garlic.
Process. Add papaw, chives and just enough vinegar to moisten. Blend
to desired consistency. Pour into gallon-sized glass jar. Cover with
vegetable oil. Seal jar and place in sun to release heat. Store in
refrigerator until ready to use.
Note: After step adding papaw, mixture may be boiled in saucepan for 5
to 10 minutes, then placed in jars and sealed. Rum or lime juice may
be added for flavor.
Heat Scale: Pungent.
Recipe from Owner Stephen Dolly of Black Rock Cafe, island of Tobago.
Article "Trinidad and Tobago", Lisa Halvorsen.
"Chile Pepper" magazine, August, 1997.
From: Jeff Pruett Date: 04 Jul 97 National Cooking Echo Ä
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---------- Recipe via Meal-Master (tm) v8.05
Title: Scotch Bonnet Pepper Sauce
Categories: Condiments, Chilies
Yield: 3 Servings
1 tb Vegetable oil
2 Onions; diced
2 Ripe mangoes or
-pawpaws (papaya),
-skinned, seeded,
-and diced to 1/4
-inch cubes
6 Carrots; diced
2 Cho Cho squashes
(Chayote-Choko)
-peeled and diced
12 Pimento (allspice) berries
10 Whole black peppercorns
4 Thyme sprigs
1 oz Ginger root, finely diced
1/4 c sugar
8 To 12 Scotch Bonnet Peppers
1/4 c cane or cider vinegar
In a non reactive pot, heat the oil. Saut=C3=88 the onions until they
are translucent but not brown. Add the mangoes or pawpaws, carrots,
cho-cho, pimento berries, peppercorns, thyme, and ginger. Saut=C3=88
the mixture 5 minutes, stirring constantly. Add the sugar and Scotch
Bonnet Peppers. When the sugar has become syrupy, add the vinegar, and
cook until the carrots are soft, about 5 to 10 more minutes.
Puree the mixture in a blender, and strain it. Store in a tightly
closed bottle in the refrigerator. Yield 3 to 4 cups
Recipe from "Traveling Jamaica with a Knife, Fork & Spoon" A Righteous
Guide To Jamaican Cookery By Robb Walsh & Jay McCarthy.
From: Shantihhh@aol.com
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Jim in Yellowknife