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Ingredientes
- 1 x Green Papaya, peeled, seeded and roughly minced
- 10 x Scotch Bonnet Peppers, seeded
- 2 x Onions, Quartered
- 3 x Cloves Garlic Rind of One Lime
- 1/2 c. Lime Juice
- 1 1/2 c. Malt Vinegar
- 1 tsp Salt
- 1/4 c. Prepared Yellow Mustard
Direcciones
- Puree the papaya, Scotch Bonnet peppers, onions, garlic, lime rind, and lime juice in a food processor. Transfer to a medium saucepan and stir in the vinegar, salt and mustard. Simmer the mix over low heat for 20 min, stirring occasionally. Bottle the sauce in warm sterilized jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 2 servings | |
| Calories 115 | |
| Calories from Fat 13 | 11% |
| Total Fat 1.53g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1524mg | 64% |
| Potassium 520mg | 15% |
| Total Carbs 25.99g | 7% |
| Dietary Fiber 4.8g | 16% |
| Sugars 11.5g | 8% |
| Protein 3.32g | 5% |
