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Papaya Tomatillo Relish

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Papaya Tomatillo Relish

 

1 tbsp. salad oil

1/2 small onion, thinly sliced

1/4 tsp. ground cinnamon

1/8 tsp. cayenne pepper

1 lb. yomatillos, finely chopped

1 small papaya, cut 1/4 inch chunks

1/3 cup cider vinegar

1/4 cup packed brown sugar

1/4 cup dried currants

 

Serve hot or cold with lamb, pork, hamburgers, stews, curries.

Heat oil in a wide frying pan over medium heat. Add onion, cinnamon and

cayenne pepper. Cook, stirring often, until onion is soft about 7 minutes.

Add tomatillos, papaya, vinegar, sugar and currants. Bring to a boil

over high heat; then boil uncovered stirring occasionally, until

liquid has evaporated. Pack into hot half-pint containers or into a

refrigerator container. Cover tightly.

Makes about 2 half-pints.

Storage time up to 3 weeks in refrigerator.

 

 

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