Papaya-tomatillo relish
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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