HANA RANCH’S PAPAYA BBQ SAUCE
Photography by Mieko Horikoshi
Author: Chef Gary Johnson of Hana Ranch
- Large Pot
- Blender or Vitamix
- Sauté Pan Optional
- 3 Quarts Tomatoes Peeled, Cored, Rough Chopped ( Fresh Preferably, If Using Canned - Strain and Discard Liquid )
- 3 Quarts Papaya Peeled, Cored, Rough Chopped
- 1½ lbs. Maui Onion Sliced
- 2 Cups Apple Cider Vinegar
- 3 Tbsp. Kosher Salt
- 1½ tsp. Ground Dry Mustard Seed*
- ¾ tsp. Ground Allspice*
- ¼ tsp. Ground Clove*
- 1 tsp. Ground Black Pepper*
- Pinch of Ground Cayenne Pepper To Taste ( Optional )
- 2 oz. Canola Oil Or Any Neutral Cooking Oil
- Add oil to large pot and apply medium heat, then add sliced onions. Sauté onions in pot until translucent and have lost all moisture, but not browned.
- Add remaining ingredients, bring to a low simmer, and maintain low heat for 2 hours, stirring occasionally.
- Remove from heat, and blend (in batches) in blender or Vitamix, and return to pot. Cook for additional hour on low heat, stirring often to prevent sticking to the bottom of pot. Reduce liquid to thick viscosity, and remove from heat.
- Taste and adjust salt, brown sugar, or vinegar if needed.
- Cool and store in refrigerator for up to 30 days, or follow hot jar/canning method to preserve much longer.
*Note-For more flavor, all spices should be toasted whole in a sauté pan and ground in spice grinder just prior to use.