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  • Fruity Salsa Picante

    1 vote
    Fruity Salsa Picante
    Prep time:
    Cook time:
    Servings: 2 cupsj
    by wyochef
    12 recipes
    		 >
    This recipe has a nice balance of sweet fruit, smoke and heat. A great compliment to roasted or grilled chicken and also goes well with seafood.

    Ingredients

    • 6 chipotles in Adobo
    • 2 scotch bonnet peppers
    • 1 small, green, unripe papaya
    • 4 slices of pineapple
    • 6 fresh, red jalapenos, stemmed
    • 1 small onion
    • 1 carrot, peeled
    • 3 medium garlic cloves
    • 4 spigs fresh cilantro
    • 1 large basil leaf
    • 1 cup water
    • 3/4 cup malt vinegar
    • 1/4 tsp allspice
    • 1/2 tsp salt

    Directions

    1. In a nonreactive, boil the papaya until tender, about 15 minutes. Let cool, peel, remove seeds, and cut into chunks. Combine in a food processor with chiles, onion, carrot, garlic, and basil, and pulse until finely chopped.
    2. Add water, vinegar, allspice, and salt puree until smooth, about 1 minute. Do not over blend.
    3. Pour into a saucepan and bring to a boil. Lower the heat to simmer uncovered, for 10 minutes. Remove from heat and let cool before bottling. Refridgerate, the sauce will keep for 6 weeks.

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