“The sauce is good on just about anything from pork, chicken, and seafood. I like it on boneless-skinless chicken breast seasoned with fresh thyme, salt and pepper, broiled until about done then heavily basted with the sauce to finish. This recipe fills a Dutch oven over half the pan. Plenty for leftovers.” - by RogerB
Ingredients
Adjust Servings
Original recipe yields 14 cups
Directions
- Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
- Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.
Nutrition
Amount Per Serving (112 total)
- Calories
- 27 cal
- 1%
- Fat
- 0.2 g
- < 1%
- Carbs
- 4.8 g
- 2%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"Didn't use the papaya and I used a variety of peppers. This was pretty good. But only try it if you like it spicy!..." See more"
skygurlie
"I added more yellow/red/chili peppers.I added scallions and hit it with the juice of a lime.No sugar added. if you simmer the sauce long enough the sweetness of the peppers are released...." See more"
BUNDHRI
"This was just OK. Followed the recipe exactly. Was far far far too sweet for my taste & not very spicy at all. Was expecting - hoping for - a fiery sauce. Very disappointing. It was ok, but more ..." See morea thick sweet and sour taste than anything else. The smell of vinegar while it was cooking was overwhelming."
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