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Papaya hot sauce
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Makes: about 200ml
1 ripe papaya, peeled, halved, deseeded and roughly chopped
2 red chillies, roughly chopped (deseeded, if liked)
2 shallots, chopped
4 tbsp Chinese rice vinegar
5 tbsp lime juice (about 4 limes)
1 garlic clove, crushed
15g fresh root ginger, finely grated
1½ tbsp light muscovado sugar
pinch ground cinnamon
1. Put all the ingredients in a small blender and whizz until completely smooth. Transfer to a small saucepan and put over a low-medium heat.
2. Bring to the boil then reduce the heat and simmer gently for 12-15 minutes, stirring often, until the sauce has reduced by 1 /3. Season, allow to cool then store in the fridge for up to 1 week. Use as a hot sauce or dip for tacos, quesadillas or burritos.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per 30ml serving 70kJ
This recipe was first published in February 2019.
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