We took the iconic Jamaican sauce of the Caribbean and gave it a Hawaiian twist by adding Hawai’i grown papayas and substituting Thai chilies for the heat. The enzymes in Papayas are a natural meat tenderizer, so we LOVE using this sauce as a marinade for chicken, pork loins & chops, and even shrimp. It’s a thicker sauce, so we cut it about 50/50 with oil to get optimal coverage on your grilling selection of choice. It’s a quick and easy way to add to vegetables to give them a ‘meaty’ flavor as well.
My all-time favorite recipe uses this sauce to make a German Potato Salad where we substitute half of the stone ground mustard out for the equivalent of Papaya Jerk to add inSANE flavor to the dish.