papaya habanero BBQ sauce

Inspired by the Serious Eats‘ papaya habanero sauce recipe we’ve played around with the ingredient quantities and added tomato paste. We’ve also increased the vinegar amounts to give it a BBQ sauce influence.

In the past we’ve used the original recipe as a finish to a beef, bean and rice bowl with tasty results. However in this case we wanted to use it as a base for a pork rib glaze hence the addition of tomato and vinegar.

Prep time here is minimal and the process straightforward. As the original recipe suggests you can up the heat by adding an extra habanero.

ingredients

• 1 medium sized papaya, peeled, deseeded and roughly chopped
• 1 habanero, deseeded
• 1 golden shallot
• 2 cloves garlic
• 20ml grapeseed oil
• piece of ginger, 1cm x 2cm
• 1/3 cup apple cider vinegar
• 1/4 cup lime juice
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tbsp golden syrup
• 1/4 tsp allspice
• 1/8 tsp ground cloves
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Thermomix directions

1. Chop garlic, shallot, ginger, habanero for 5 seconds, speed 7.
2. Add oil cook at 100 degrees, 4 minutes, speed 1.
3. Add spices and cook at 100 degrees, 1 minute, speed 1.
4. Add remaining ingredients and cook at 90 degrees, 10 minutes, speed 1.
5. Allow to cool for 20 minutes then blitz for 30 seconds, speed 10.
6. Enjoy your papaya habanero BBQ sauce!

stovetop directions

1. Finely chop the onions and shallots, mince the ginger and garlic and add to a medium sized saucepan over medium-high heat along with the onions, shallots and oil. Fry until the onions become golden.
2. Add the spices and mix through.
3. Add the remaining ingredients and cook for around 10 minutes or until the sauce thickens slightly.
4. Allow to cool and then transfer to a food processor and blitz.
5. Enjoy your papaya habanero BBQ sauce!

For the pork rib glaze we added some honey at the ratio of 3 parts sauce to 1 part honey. Here’s our pork rib write-up.

For our other sauce ideas click here.