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.

Advertisement

Ingredients

112
Original recipe yields 112 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 Facts

26.6 calories; 0.3 g protein; 4.8 g carbohydrates; 0 mg cholesterol; 51.9 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/30/2009
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! Read More
(5)

Most helpful critical review

Rating: 2 stars
12/30/2009
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 a thick sweet and sour taste than anything else. The smell of vinegar while it was cooking was overwhelming. Read More
(2)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/30/2009
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! Read More
(5)
Rating: 4 stars
12/01/2010
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. Read More
(3)
Rating: 2 stars
12/30/2009
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 a thick sweet and sour taste than anything else. The smell of vinegar while it was cooking was overwhelming. Read More
(2)
Advertisement
Rating: 3 stars
10/21/2014
This fails as a 'hot' sauce. UNLESS you have a sensitive palate... 3 med-hot peppers to what amounts to at least 3 POUNDS of filler (onion garlic mango etc) would severely reduce the heat. But if you merely dice everything and toss in a bowl you've got an excellent salsa-style topping. Read More