10 min
PREP TIME
20 min
COOK TIME
15
CALORIES
10
INGREDIENTS
INGREDIENTS 18 SERVINGS
- 3 cups (750 milliliters) cubed fresh papaya
- 1/2 cup (125 milliliters) cider vinegar
- 1/4 cup (60 milliliters) chopped, seeded scotch bonnet or habanero chile pepper
- 1/4 cup (60 milliliters) chopped yellow onion
- 1/4 cup (60 milliliters) French’s Classic Yellow Mustard
- 1 teaspoon (5 milliliters) Sea Salt Grinder
- 1/2 teaspoon (2 milliliters) Allspice Ground
- 1/2 teaspoon (2 milliliters) Garlic Powder
- 1/2 teaspoons (2 milliliters) Ginger Ground
- 1/4 teaspoon (1 milliliters) Cloves Ground
Preparation
- 1 Place all ingredients in food processor. Process on high speed until smooth.
- 2 Transfer to medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered, 10 to 15 minutes. Pour into medium bowl to serve. Cover and refrigerate any leftover sauce.
- 3 TIP: Serve Papaya Pica Sauce with Caribbean Hot Pot Broth with Papaya Pica Sauce, or as a sauce for fish tacos and grilled fish, seafood or pork.
