Papaya-tomatillo Relish Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Salad oil,
1/2 Small: onion, thinly sliced
1/4 tsp: Ground cinnamon,
1/8 tsp: Cayenne pepper,
1 lbs: Tomatillos, finely chopped
1 small: Papaya cut 1/4 inch chunks,
1/3 cup: Cider vinegar,
1/4 cup: Packed brown sugar,
1/4 cup: Dried currants,
Directions:
Sweet papayas and tart tomatillos combine in this unique fruit relish.
Serve hot or cold with lamb, pork, hamburgers, stews, curries.
Heat oil in a wide frying pan over medium heat. Add onion, cinnamon
and cayenne pepper. Cook, stirring often, until onion is soft -
about 7 min.
Add tomatillos, papaya, vinegar, sugar and currants. Bring to a boil
over high heat; then boil uncovered stirring occasionally, until
liquid has evaporated. Pack into hot half-pint containers or into a
refrigerator container. Cover tightly. Makes about 2 half-pints.
Storage time up to 3 weeks in refrigerator.
1/4 cup serving 81 calories 1 g protein, 16 g carbohydrates, 2 g
total fat, 3 mg sodium.
Source: Sunset Home Canning 3rd ed. 1993 Shared but not tested by
Elizabeth Rodier Sept 93
Source from luhu.jp
Serve hot or cold with lamb, pork, hamburgers, stews, curries.
Heat oil in a wide frying pan over medium heat. Add onion, cinnamon
and cayenne pepper. Cook, stirring often, until onion is soft -
about 7 min.
Add tomatillos, papaya, vinegar, sugar and currants. Bring to a boil
over high heat; then boil uncovered stirring occasionally, until
liquid has evaporated. Pack into hot half-pint containers or into a
refrigerator container. Cover tightly. Makes about 2 half-pints.
Storage time up to 3 weeks in refrigerator.
1/4 cup serving 81 calories 1 g protein, 16 g carbohydrates, 2 g
total fat, 3 mg sodium.
Source: Sunset Home Canning 3rd ed. 1993 Shared but not tested by
Elizabeth Rodier Sept 93
Source from luhu.jp