I first developed this recipe almost 2 decades ago while working as a chef at the Bamboo Dining Lounge in Toronto Ontario. The first label I made for it when I gave it out as gifts one year read, “Scotch Bonnet Papaya Hot Sauce with Double Burning Action – Hot going in, Hot going out!”
Pro Tip: One should always use gloves when handling extremely hot peppers!!! I once stemmed, seeded and pureed a whole case of these peppers and while be exceedingly careful, still managed to get a finger “contaminated”. Let me tell you, my eyeball felt like it was going to leave my face in anger!! So, be careful!!
Paleo Scotch Bonnet Papaya Hot Sauce
- 1 lrg Ripe Papaya
- 2 stalks Lemongrass
- 1 thumb Fresh Ginger
- 5 cloves Garlic
- 2 tbsp Fresh Copped Thyme
- 1 med Onion
- 1 bnch Green Onion
- 1/3 cup Unpasteurized Cider Vinegar
- 1/4 cup Fish Sauce
- 1/4 cup Fresh Lime Juice
- 1 tsp Black Pepper
- 1-2 Scotch Bonnets
- Peel and seed the papaya, then coarsely chop it up. Set aside.
- Coarsely chop the lemongrass, ginger, garlic, onion and green onion and set aside.
- Carefully stem and seed the scotch bonnets.
- Place everything into a pot and bring to a boil over med-high heat.
- Simmer for about 15-25 minutes or until the papaya starts to break down.
- Using a blender or a hand mixer, puree everything into a smooth sauce.
- Can be served hot or cold.