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.
- 1 small, green papaya, unpeeled
- 2 quarts water
- 5 Congo peppers (or habaneros), seeds and stems removed, chopped
- 1 large onion, chopped fine
- 2 cloves garlic, minced
- 4 tbsp dried mustard
- 1 tbsp salt (or less, to taste)
- 3 cups vinegar (or 1 1/2 cups vinegar mixed with 1 1/2 cups water)
- 1/2 tsp ground turmeric
- 1 tsp curry paste
- 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.
- Combine the papaya with the remaining ingredients in a sauce pan. Bring it all to a boil, reduce heat, and simmer for 20 minutes.
- 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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