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Add a photoThis recipe has a nice balance of sweet fruit, smoke and
heat. A great compliment to roasted or grilled chicken and also
goes well with seafood.
Ingredientes
- 6 chipotles in Adobo
- 2 scotch bonnet peppers
- 1 small, green, unripe papaya
- 4 slices of pineapple
- 6 fresh, red jalapenos, stemmed
- 1 small onion
- 1 carrot, peeled
- 3 medium garlic cloves
- 4 spigs fresh cilantro
- 1 large basil leaf
- 1 cup water
- 3/4 cup malt vinegar
- 1/4 tsp allspice
- 1/2 tsp salt
Direcciones
- In a nonreactive, boil the papaya until tender, about 15 minutes. Let cool, peel, remove seeds, and cut into chunks. Combine in a food processor with chiles, onion, carrot, garlic, and basil, and pulse until finely chopped.
- Add water, vinegar, allspice, and salt puree until smooth, about 1 minute. Do not over blend.
- Pour into a saucepan and bring to a boil. Lower the heat to simmer uncovered, for 10 minutes. Remove from heat and let cool before bottling. Refridgerate, the sauce will keep for 6 weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1144g | |
| Recipe makes 2 servings | |
| Calories 503 | |
| Calories from Fat 12 | 2% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 617mg | 26% |
| Potassium 1241mg | 35% |
| Total Carbs 130.4g | 35% |
| Dietary Fiber 15.4g | 51% |
| Sugars 94.92g | 63% |
| Protein 6.37g | 10% |
