Hot sauce with chili, papaya and mango
4 servings
45 minutes
This spicy sauce is a harmony of fire and sweetness, inspired by French gastronomy with an exotic twist. Papaya and mango give it juicy fruit tenderness, while serrano chili and dried chili pepper create intense heat. White rum and lime juice add freshness, while raisins provide a light sweetness. The sauce pairs perfectly with grilled meats, fish, and seafood, enhancing their flavors with playful spicy notes. It can be used as a marinade, added to dishes, or served separately for a unique gastronomic experience. A magnificent blend of tropics and spiciness!
1
Peel and finely chop a small papaya and mango. Also, peel and finely chop the onion and garlic.
- Papaya: 1 piece
- Mango: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
2
Preheat the oven to 120 degrees.
3
Place the dried chili peppers on a baking sheet and roast until fragrant for about 10 minutes. Transfer to a bowl and cover with boiling water. Let sit until softened for about 20 minutes. Drain, reserving the water. Remove seeds and stems from the peppers.
- Dried chili peppers: 5 piece
4
Meanwhile, grill the serrano chili until the skin is charred. Transfer to a bowl, cover with plastic wrap, and let sit for 5 minutes. Peel off the skin, seeds, and stems.
- Chile Serrano: 2 pieces
5
In a blender, mix all the chili, papaya, mango, onion, garlic, cilantro, rum, lime juice, raisins, and cayenne pepper. Blend until pureed, adding about 3 tablespoons of reserved water. Season with salt to taste.
- Chile Serrano: 2 pieces
- Dried chili peppers: 5 piece
- Papaya: 1 piece
- Mango: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
- Chopped cilantro (coriander): 0.3 glass
- White rum: 0.3 glass
- Lime juice: 2 tablespoons
- Raisin: 1 tablespoon
- Cayenne pepper: 0.3 teaspoon
- Coarse salt: to taste