Hot Pepper Sauce: Trinidad

Preparation info
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By Elisabeth Lambert Ortiz

Published 1973

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  • 1 small green papaya
  • 12 fresh hot red peppers, seeded and chopped
  • 2 medium onions, finely chopped
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Put the papaya into a saucepan with enough cold water to cover, bring to the boil, cover and simmer until tender, about 15 minutes. Cool, peel and chop coarsely. Return to the saucepan with the hot peppers, onions, garlic, salt, tumeric, curry powder and the mustard mixed with the vinegar. Stir and simmer gently, uncovered, for 15 minutes. Cool and seal in sterilized jars.

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