Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Papaya | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 x Habanero Peppers
- 3 x Tomatoes
- 2 x Mango
- 1 sm Papaya
- 1 cup Vinegar
- 1/2 tsp Salt
Directions
Here's a recipe for Habanero chilis. It is the November recipe on a chili calendar that I have.
I've been meaning to try this one but I've been very busy.
Remove seeds from peppers, tomatoes, mangoes and papaya. Simmer together with remaining ingredients for 1 hour. Cool.
Puree in food processor or blender. Flavors mingle and develop when refrigerated for several hours or days before using.
Careful! Store in a bottle with a drip or drop dispenser. Serve with a small spoon and a warning: This sauce is very hot!
A few drops add lots of flavor and heat!
Category:Bahamian Recipes
Category:Bahamian Appetizers