From the page: The seed that becomes pepper and garden
Idea 2
Spicy vinaigrette-style sauce
Grinding fresh papaya seeds with vinegar and olive oil creates a spicy and slightly sweet sauce, similar to fermented chili sauces. It works because the vinegar extracts and enhances the spicy compounds, and the seed's papain helps macerate, integrating the flavors quickly.
What you need
- 2 tablespoons of fresh, washed papaya seeds
- 4 tablespoons of white or apple cider vinegar
- 4 tablespoons of olive oil
- 1 small garlic clove
- Salt and a pinch of sugar
- Blender or immersion blender
How to make it
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1
Blend the seeds with the vinegar and garlic first — the acidity of the vinegar breaks down the seeds and extracts the heat more efficiently than olive oil.
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2
Add the olive oil, salt and sugar gradually, blending until a homogeneous sauce forms; the sugar only balances the acidity and bitterness.
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3
Taste and adjust: more vinegar for acidity, more seeds for heat — the spiciness grows with resting time.
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4
Let the sauce rest for 30 minutes outside the fridge before serving, so the flavors blend.
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5
Store in the refrigerator in a closed container for up to one week.
Finishing touches
It's great over fish, green salads and grilled dishes — drizzle at serving time. If you want a thinner sauce, blend with a spoonful of water.
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