RCI-SC.005.0078.001
Hot Caribbean Salsa
Hot Caribbean Salsa from the Recidemia collection
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Wearing gloves, remove the stems and seeds from the fresh hot chile peppers, then finely chop them into small, uniform pieces to ensure even heat distribution throughout the salsa.
2
Combine the chopped hot peppers, finely chopped onions, garlic, and unripe green papaya in a large mixing bowl.
2 minutes
3
Add the turmeric and salt to the mixture, stirring thoroughly to distribute the spices evenly and begin developing the flavors.
4
Pour the malt vinegar over the salsa mixture and stir well to combine all ingredients, ensuring the vinegar coats everything evenly.
2 minutes
5
Let the salsa rest at room temperature for 10–15 minutes to allow the flavors to meld and the heat to fully develop.
12 minutes
6
Taste and adjust seasoning as needed, adding more salt or vinegar to balance the heat and acidity according to preference.
7
Transfer the salsa to a serving bowl or sterilized jars for storage, pressing down gently to release any remaining juices before serving alongside grilled meats, seafood, or rice dishes.