Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Scotch | not in our table | 0 |
| Pawpaw | not in our table | 0 |
| Papaya | not in our table | 0 |
| Malt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 kg fresh hot chili peppers (preferably a mix of red, green yellow.mostly yellow scotch bonnets)
- 1/2 cup onions, finely chopped
- 2 teaspoons garlic, finely chopped (approx 2-3 pegs or more to own taste)
- 3 tablespoons fresh finely chopped pawpaw, unripe green (papaya)
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons salt
- 1/4 cup malt vinegar
- =
Directions
Peel and finely chop all vegetables.
Stem and seed peppers-- plastic gloves should be worn as the oil from the peppers has been known to blister skin.
combine all ingredients in small/med pot.
stirring constantly, bring to boil over high heat and cook briefly and briskly for 1 minute.
(until onion transparent and peppers soft and limp).
add more vinegar if needed.
pour contents into blender-- hand held can also be used.
Blend at high speed until pulverised (some prefer pureed).
cool at room temperature.
Pour into cleaned boiled and sterilized jar only.