West indian papaya condiment
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Ripe papaya | |
| 1 | Yellow or orange fresh habanero pepper | |
| 1 | small | Red onion; diced - (3/4 cup) |
| 2 | Garlic cloves; minced | |
| ½ | teaspoon | Ground turmeric |
| ½ | teaspoon | Mustard powder |
| 1 | teaspoon | Ground cumin |
| ¼ | cup | White wine vinegar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly-ground black pepper |
Directions
Peel and seed papaya. Cut into medium chunks. Stem and seed habanero. Cut into small pieces. Process papaya and habanero in blender until broken down slightly. Add remaining ingredients. Process until smooth. Transfer mixture to saucepan. Bring to boil over high heat, reduce to simmer, and cook until thickened slightly, 10 to 15 minutes. Transfer to bowl; cool to room temperature. Refrigerate, tightly sealed, 2 to 3 weeks. Makes 1½ cups.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 ½ cups" Per serving: 93 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 1076mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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