sauces marinades and rubs

Papaya Pica Sauce

Dip hot pot-cooked meats and veggies into a Caribbean-inspired Papaya Pica Sauce for a burst of flavour. Or serve over fish tacos or grilled pork. Made with seasonings like Allspice and Ginger, plus papaya, cider vinegar and habanero pepper, it’s the perfect balance of heat and tang.
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.

NUTRITION INFORMATION

(per Serving)

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