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.

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