Moko Jumbie Papaya Pepper Sauce

In Hot Sauces by Dave DeWittLeave a Comment

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Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard. The sauce can be used as a condiment or as a marinade for meat, poultry, and fish.

moko jumbie hot sauce recipe
Moko Jumbie Papaya Pepper Sauce
Print Recipe
Heat Scale: Medium to hot
Servings
3-4 cups
Servings
3-4 cups
moko jumbie hot sauce recipe
Moko Jumbie Papaya Pepper Sauce
Print Recipe
Heat Scale: Medium to hot
Servings
3-4 cups
Servings
3-4 cups
Ingredients
Servings: cups
Instructions
  1. Boil the papaya in the water in a large pot for 10 minutes, then remove and cool. Peel the papaya, remove the seeds, and chop it into 1-inch cubes.
  2. Combine the papaya with the remaining ingredients in a sauce pan. Bring to a boil, reduce heat, and simmer for 20 minutes.
  3. Remove from the heat, cool the mixture, puree it in a food processor, and bottle it. The sauce will last for weeks in the refrigerator.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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