4 oz.          Vegetable Oil

5 oz.          Onion, small dice

8 oz.          Red Pepper, small dice

6 oz.          Green Pepper, small dice

4 cloves    Garlic, minced

2 tsp.        Allspice

2 tsp.        Curry Powder

2 tsp.        Cumin

1 #             Papaya, peeled and small dice without seeds

4 fl. oz.     White Vinegar

8 fl. oz.      Pineapple Juice

1.5 oz.       Molasses

2 fl. oz.      Lemon Juice, fresh

1 tsp.         Kosher Salt

1/2 tsp.      Black Pepper, freshly ground if possible


1. Heat oil in saute pan and saute until slightly caramelized and smelling sweet.


2. Toss in peppers until they just begin to get soft then mix in garlic and spices and saute for another 2 to 3 minutes, until becoming dry.


3. Add the papaya, vinegar, juice and molasses. Mix very well with wooden spoon while bringing to a boil then reduce to simmer until nape (just thick enough to coat the back of a spoon).


4. Stir in lemon juice, salt and pepper, adjust seasoning then remove from stove to nonreactive container and hold under refrigeration.



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