PAWPAW PEPPER SAUCE

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image rephotographed from Quenting Bacon’s

Am making hot sauce from the plethora of chilis growing in my humble little container garden.

Published in both Jamaican books, this sauce recipe is spicy with a hint of sweet and a nice acid/salt balance–everything you want in a hot sauce. Mango can replace pawpaw (papaya) too. And, habanero can replace scotch bonnet but beware that the scotchies bring not only heat but an awesome floral undertone not always found in habanero. Eat on eggs, fried pork chop, tortilla with melted cheese. It’ll take them all to another level. Here’s the full recipe from Lucinda’s Authentic Jamaican Kitchen, Wiley, 2006 (filled with many great, flavorful easy recipes including the best jerk pork and chicken, or said by many a real Jamaican born cook).
The full recipe
Pawpaw Pepper sauce (makes 21/2 cups)
3 carrots
1 chocho (chayote), peeled and pitted, or 1 medium cucumber, peeled and seeded
6 Scotch Bonnet peppers
1 small or 1/2 large pawpaw (papaya), peeled and seeded
2 teaspoons salt
1 teaspoon brown sugar
1/2 cup white vinegar
3/4 cups water
Place the carrots and chocho in a food processor or blender. Blend until pulverized. Remove the stems from the peppers to the carrot and chocho. Blend until the mixture is an even consistency. Add the pawpaw, continuing to blend until you have a uniform texture.
Place the mixture into a noncorrosive saucepan. Add the salt, brown sugar, vinegar and water, Bring to a boil, reduce heat to low and cover. Simmer for 30 minutes. Remove from the heat and let cool completely. Place in small bottles or jars. Keep refrigerated.
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4 Comments
  • Jenny Johnson October 7, 2010 at 3:39 pm

    Thank you for posting this interesting recipe!

  • LaShunda McGahee January 29, 2011 at 6:08 am

    I loved watching your show Mad Hungry so much that I just had to buy your book (Mad Hungry). I have no regrets of this purchase and Im going to buy a couple more copies and give one to my mommie. I order this book right before we had our very first snow storm of the year here in Arkansas, I was very upset because the snow and ice postponed my book by two days and I really thought I would’nt make it to receive the book in my hands, just because i thought my room mate (whose also my younger sister), would kill me because I was bugging her about not yet reciving my book, so when it finally came to me three weeks ago, i have NOT let this book leave my side. Thanks so much for writing this family cook book, your biggest fan LaShunda McGahee…

  • Judi Connolly June 26, 2013 at 8:12 am

    Lucinda, I am a fan of yours, I have watched your show faithfully! I bought your cookbooks and enjoy them, but, someone tell me why you are not on the food network, or why Hallmark cancelled your show! You deserve to be seen and enjoyed by all the cooks out there! Hang in there, good comes to good! Judi

  • yamazaki alban 3 November 6, 2014 at 9:47 pm

    What’s up friends, its fantastic piece of writing about teachingand entirely explained, keep it up all the time.

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