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)
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.