Narsai David: Narsai's Sauce Cubana Recipe
SAN FRANCISCO (KCBS) — I created this sauce recently at a cooking class for aspiring chefs in Cuba. It caught them by surprise as the papaya is a fruit and is not traditionally used in savory recipes. They were also intrigued that I used the seeds. They have a slightly peppery flavor and add a complexity to the heat of the chili pepper.
Narsai David: Cubana Sauce Recipe
INGREDIENTS:
1 lb. red papaya Yield 1 1/2 cups
1/4 cup white wine vinegar
1/4-1/2 tsp cayenne or chili pepper flakes
1/2 tsp salt
DIRECTIONS:
1. Peel the papaya—reserving the seeds—and cut it into small chunks.
2. Puree all the ingredients, including the papaya seeds in a blender or food processor.
3. Press though a fine sieve to create a smooth, creamy sauce.
SERVING:
This sauce can be served at the table with grilled or poached chicken or fish. I have used it a salad dressing by just thinning it out a little with vinegar. The texture is such that no oil is needed.
VARIATIONS:
Consider adding one or two cloves of garlic when pureeing and experiment with the use of fresh chili peppers instead of dried ones
'Narsai's Sauce Cubana' Copyright ©2014 Narsai M. David