Home Receptenside dish Pika di papaya – hot sauce
pika di papaya arubaanse papaya hot sauce pika pica madame Jeanette antillean recipe jurino

Pika di papaya – hot sauce

door Linda Terrizzi

Pika di papaya is delicious, Arubasambal. In Aruba delicious hot sauce (sambal or pika) has been produced and sold for years.

Unfortunately you can not find the bottles in the Netherlands, but do not worry: with a little bit of work you can make an entire stock. If you follow the tips for canning the hot sauce, your homemade jars will last for months!



Sweet and spicy

Due to the use of papaya, this pika is not only spicy, but also a little sweet. You make it different from the pika natural on our website, because this 'hot sauce' is cooked. This gives the pepper a different taste than the raw version.

Ingredients

for 2-3 jars:

  • 1 small papaya, almost ripe
  • 3 Madame Jeanette peppers
  • 1 onion
  • 100 ml of white vinegar
  • the juice of 2 limes
  • 1 tablespoon of brown sugar
  • 2 cloves garlic
  • 1 cm of ginger root
  • a pinch of cinnamon
  • 1 teaspoon salt
  • a pinch of cardamom
  • a pinch of nutmeg
  • 1 / 2 teaspoon black pepper

Tip:  When you open a jar, put it away refrigerated. The pika can now be kept for about 2 weeks.

Preparation pika di papaya

Peel the papaya, remove the seeds and finally cut into cubes. Then peel the ginger root and cut the onion into large pieces. Then cut the Madame Jeanette peppers in half.



Place all ingredients from the recipe in a blender or food processor and then grind to the desired texture. Then put the mixture in a saucepan and bring it to a boil. Let the pika simmer for 10 minutes on very low heat.

Rinse some glass jars (with snap-on lid) under very hot water. Then remove the pan from the heat and put the pika directly in the glass jars. Fill the jars almost to the brim and finally put the lid on tightly. Then put the jars upside down and let them cool.

Turn the pots over. The cover should snap down. The pika can now be kept unrefrigerated for several months.

Preparation pika di papaya

Peel the papaya, remove the seeds and finally cut into cubes. Then peel the ginger root and cut the onion into large pieces. Then cut the Madame Jeanette peppers in half.



Place all ingredients from the recipe in a blender or food processor and then grind to the desired texture. Then put the mixture in a saucepan and bring it to a boil. Let the pika simmer for 10 minutes on very low heat.

Rinse some glass jars (with snap-on lid) under very hot water. Then remove the pan from the heat and put the pika directly in the glass jars. Fill the jars almost to the brim and finally put the lid on tightly. Then put the jars upside down and let them cool.

Turn the pots over. The cover should snap down. The pika can now be kept unrefrigerated for several months.

Recipe from our cookbook

The papaya hot sauce, or 'pika di papaya' as it stands Aruba can be found in our cookbook “the complete Antillean cuisine”

In the book you will find really all recipes from the kitchen of Aruba, Bonaire en Curaçao. It took us seven years to collect these 300(!) recipes. The book has therefore become a complete representation of our kitchen. Complete with beautiful color photos and a fresh layout, of course.



Do you want more information about the book? Then click on the image below.

the complete antillean kitchen cookbook jurino ignacio

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Pika di papaya - papaya hot sauce from Aruba - recipe via antilliaans-eten.nl
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