BANANA ON THE BEACH

Ingredients Weight Measure
Anaheim chiles (banana peppers) 12 ea.
Papaya, raw, shredded 12 cups
Kosher salt 6 Tbsp.
Apple cider vinegar 4-1/2 cups
Water, hot 4-1/2 cups
Sweetener 30 packets
TABASCO® brand Habanero Sauce 1 cup
Cream cheese 8 oz.
Red food coloring 1/4 tsp.

Method

  1. Rinse banana peppers well. Cut a slit in each pepper vertically, to make a pouch.
  2. Remove all the seeds from the banana pepper; set aside.
  3. In a bowl, toss shredded papaya with kosher salt; let sit for 5-10 minutes.
  4. In a glass container big enough to fit all 12 peppers in a single layer, mix apple cider vinegar, hot water and sweetener.
  5. Gently stuff 1 cup of shredded papaya into each pepper.
  6. Arrange peppers in a single layer in the cider mixture, with the stuffing facing up.
  7. Pour 1 Tbsp. TABASCO® Habanero Sauce into each stuffed pepper.
  8. Marinate peppers for 2 days in the refrigerator.
  9. Whip the cream cheese with the red food coloring; refrigerate until ready to serve.
  10. Serve cold, marinated peppers with a dollop of cream cheese.

Yield: 12 servings