• Cook onion and papayas in hot butter in a large saucepan over medium heat for 4 to 5 minutes or until onion is tender but not brown. Stir in serrano or jalapeno chile peppers. Cook and stir for 1 minute more.

  • Stir in papaya nectar, chicken broth, salt, ginger, nutmeg, and white pepper. Bring just to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until papaya is tender. Remove from heat; cool slightly.

  • Transfer half of the mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Stir into remaining mixture in saucepan. Stir in whipping cream. Cook and stir over low heat just until heated through. Sprinkle with snipped savory, if desired. Makes 6 to 8 side-dish servings.


Wear plastic gloves while preparing peppers; thoroughly wash your hands afterward.

Nutrition Facts

257 calories, (17 g saturated fat, 66 mg cholesterol, 289 mg sodium, 20 g carbohydrates, 2 g fiber, 2 g protein.