|1 tablespoon||Salad oil|
|½||Small onion, thinly sliced|
|¼ teaspoon||Ground cinnamon|
|⅛ teaspoon||Cayenne pepper|
|1 pounds||Tomatillos, finely chopped|
|1 small||Papaya cut 1/4 inch chunks|
|⅓ cup||Cider vinegar|
|¼ cup||Packed brown sugar|
|¼ cup||Dried currants|
Sweet papayas and tart tomatillos combine in this unique fruit relish.
Serve hot or cold with lamb, pork, hamburgers, stews, curries.
Heat oil in a wide frying pan over medium heat. Add onion, cinnamon and cayenne pepper. Cook, stirring often, until onion is soft - about 7 min.
Add tomatillos, papaya, vinegar, sugar and currants. Bring to a boil over high heat; then boil uncovered stirring occasionally, until liquid has evaporated. Pack into hot half-pint containers or into a refrigerator container. Cover tightly. Makes about 2 half-pints.
Storage time up to 3 weeks in refrigerator.
¼ cup serving 81 calories 1 g protein, 16 g carbohydrates, 2 g total fat, 3 mg sodium.
Source: Sunset Home Canning 3rd ed. 1993 Shared but not tested by Elizabeth Rodier Sept 93
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