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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Joshua Bousel
Servings: About 3 cups
1 Caribbean red papaya, peeled, seeded, and roughly diced
1 habanero pepper, stemmed and seeded — add 1 additional habanero for an extra spicy sauce
¼ cup diced shallots
¼ cup white vinegar
¼ cup fresh juice, from 3 to 4 limes
1 tablespoon dark brown sugar
1 teaspoon freshly minced garlic — about 1 medium clove
1 teaspoon freshly minced ginger
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
pinch ground cinnamon
pinch ground nutmeg
Kosher salt and freshly ground black pepper
Place papaya, habanero(s), shallots, vinegar, lime juice, brown sugar, garlic, ginger, allspice, cloves, cinnamon, and nutmeg in jar of a blender. Purée until smooth.
Transfer mixture to a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes, stirring frequently. Season to taste with salt and pepper. Let cool to room temperature, then transfer to an airtight container and store in the refrigerator for up to a week.