Best 14 Papa Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving for an authentic Ghanaian dish that tantalizes your taste buds with a spicy and savory flavor? Look no further than Papa Sauce, a delectable stew made with a combination of fresh tomatoes, onions, chili peppers, and a blend of aromatic spices. Originating from the Ga tribe in Ghana, Papa Sauce is a cherished culinary treasure that embodies the vibrant spirit of Ghanaian cuisine. Whether you prefer a mild or fiery kick, this versatile sauce can be tailored to your desired spice level. This article presents a collection of three distinct Papa Sauce recipes, each offering unique variations to cater to diverse preferences. Discover the classic Papa Sauce recipe, a staple in many Ghanaian households, along with a simplified version for those short on time and an intriguing vegan interpretation that caters to plant-based diets. Embark on a culinary adventure as we delve into the flavors of Papa Sauce, a Ghanaian delicacy that promises to leave a lasting impression on your palate.

Here are our top 14 tried and tested recipes!

PAPA JOHN'S PIZZA SAUCE



Papa John's Pizza Sauce image

Make and share this Papa John's Pizza Sauce recipe from Food.com.

Provided by MANDAMILLS

Categories     Sauces

Time 23m

Yield 1 cup

Number Of Ingredients 10

1 (10 3/4 ounce) can tomato puree
1/4 cup water
1 teaspoon sugar
1 teaspoon olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

Steps:

  • Combine ingredients in a small saucepan over medium heat.
  • Bring to a boil.
  • Reduce heat and simmer for 15 to 20 minutes.

PAPA JOHN'S SAUCE



Papa John's Sauce image

Lots of different red sauce recipes out there; this one is superb. Been in the family for over 50 years. If you call your red sauce gravy, you gotta try this! Never understood why my grandpa does, but he is insistent. This recipe also freezes well, so feel free. To defrost, the sauce must thaw for about 6 to 8 hours and reheat in a pot.

Provided by rich1213

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h25m

Yield 12

Number Of Ingredients 8

2 teaspoons olive oil, or as needed
1 sweet onion, diced
6 cloves garlic, minced
6 (28 ounce) cans Italian-style peeled tomatoes (such as Cento® San Marzano)
2 tablespoons chopped fresh oregano
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
10 leaves fresh basil

Steps:

  • Pour just enough olive oil into a large pot to coat the bottom; place over medium heat. Cook and stir sweet onion in the pot until it releases some moisture, 1 to 2 minutes. Stir garlic with the onion; cook another 1 minute. Remove pot from heat immediately.
  • Process the tomatoes in a large food mill using medium holes; grind directly into the pot. Bring the tomato mixture to a light simmer over medium-low heat; season with oregano, salt, and pepper. Allow the mixture to simmer 1 hour, stirring regularly.
  • Stir basil leaves into the sauce. Simmer 1 hour more, again stirring regularly.

Nutrition Facts : Calories 81.2 calories, Carbohydrate 15.1 g, Fat 0.9 g, Fiber 3.6 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 1295.1 mg, Sugar 10.3 g

PAPA JOHN'S STYLE GARLIC BUTTER SAUCE



Papa John's Style Garlic Butter Sauce image

This thick, savory sauce is inspired by Papa John's breadstick-dipping sauce. But this one is made with real butter, so it tastes even more delicious.

Provided by The Epicurious Test Kitchen

Categories     Sauce     Garlic     Butter     Pizza     Bread

Number Of Ingredients 3

1/2 cup (1 stick) cold unsalted butter, cubed
2 teaspoons garlic powder
3/4 teaspoon kosher salt

Steps:

  • Bring 1 Tbsp. water to a boil in a small saucepan, then reduce to a simmer. Add cubes of butter one at a time, whisking after each addition, until melted and emulsified. Whisk in salt and garlic powder. Serve immediately or keep warm over low heat.

PAPA RELLENA CON SALSA RANCHERA (STUFFED POTATO WITH SPICY CREOLE SAUCE)



Papa Rellena con Salsa Ranchera (Stuffed Potato with Spicy Creole Sauce) image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 8 to 10 potato balls

Number Of Ingredients 35

4 pounds Idaho potatoes, peeled and quartered
1/2 cup kosher salt
2 cups warm milk
1 pound unsalted butter, cut in cubes
1 cup olive oil
2 cups chopped Spanish onion
5 to 6 cloves garlic, chopped
1 tablespoon toasted ground cumin
1 tablespoon dry oregano
1 tablespoon smoked paprika
1 1/2 tablespoons kosher salt
1/2 tablespoon fresh ground black pepper
1 bay leaf
2 pounds freshly ground beef chuck (85 percent lean to 15 percent fat)
3/4 cup tomato paste
6 to 8 eggs beaten with 1/2 cup milk
4 cups fine panko breadcrumbs
4 cups coarse panko breadcrumbs
Vegetable or canola oil, for frying
Salsa Ranchera, for serving, recipe follows
10 tablespoons olive oil
1 pound guajillo chile
8 ounces pasilla chile
8 ounces pulla chile
4 to 5 cloves garlic, whole
1 cup chopped onions
1/2 cup chopped bell pepper
1 tablespoon dry oregano
1 teaspoon toasted ground cumin
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 bay leaf
1 cup chopped fresh tomato
24 ounces tomato puree
16 ounces chicken or beef stock

Steps:

  • For the potatoes: Start by putting the potatoes in a large pot. Cover with 8 cups cold water and add the salt; the water should taste a little salty. Bring to a boil over high heat, reduce to a simmer and cook until they feel tender when poked with a fork or knife. Drain and then mash, adding the milk and butter. Transfer to a bowl and let cool for at least an hour.
  • For the filling: Meanwhile, add the olive oil to a deep skillet over high heat. Add the onions, garlic, cumin, oregano, paprika, salt, pepper and bay leaf. Turn the heat down to medium-high and cook for 5 to 10 minutes. Add the beef and tomato paste, cover and turn the heat down to medium. Cook for about 25 minutes. Remove the lid and stir; the consistency should look like thick chili. Transfer to a pan and spread the mixture out so it cools quickly.
  • To assemble: Start by portioning the cooled potato mixture, about 8 ounces or enough to look like an orange when rolled into a ball. Next, take a ball and flatten with your palms while at the same time maintaining a cup shape in one hand. Then, with an ice cream scooper, fill the potato with the meat filling. Close and seal it with both hands. Repeat with all the potato balls. Set up 3 shallow pans, one with the egg wash and the others with the panko. Take a potato ball and put in the egg, then in the fine panko, back into the egg and then in the coarse panko. Once you have breaded them, put them in the refrigerator to firm up, about 30 minutes. Fill a deep pot about halfway with oil and heat to about 350 degrees F. Carefully drop the potato balls in the oil and fry in batches until golden brown, about 5 minutes. Drain on paper towels and serve with Salsa Ranchera.
  • Start by heating a skillet with 5 tablespoons of the olive oil and adding the chiles and whole garlic cloves to toast for a few minutes. Then add the onions, bell peppers, oregano, cumin, salt, pepper and bay leaf. Then add the fresh tomatoes, tomato puree and stock, and reduce by a third at a low simmer; this takes about 15 minutes. Let cool for 20 minutes. Then place in a blender and puree. Heat the remaining 5 tablespoons olive oil in another pan. Strain the sauce through a fine mesh strainer and add to the pan. Fry the sauce in the hot pan and reduce until thick, 15 to 20 minutes. Adjust the seasoning if necessary.

SPANISH POTATO OMELET (TORTILLA DE PAPA ESPANOLA) WITH ROMESCO SAUCE



Spanish Potato Omelet (Tortilla de Papa Espanola) with Romesco Sauce image

Provided by David Kamen

Categories     Egg     Garlic     Nut     Potato     Tomato     Appetizer     Sauté     Almond     Bell Pepper     Hazelnut     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

Tortilla:
1 large Spanish onion, thinly sliced
4 medium russet potatoes, peeled, sliced 1/8-inch thick
3/4 cup extra virgin olive oil
8 large eggs
Kosher salt
Romesco sauce:
1 cup almonds, skins removed
1 cup hazelnuts, skins removed
1 slice white bread
5 to 6 garlic cloves, peeled
1 large red bell pepper, halved and seeded
2 plum tomatoes, halved
1 tablespoon sherry vinegar
2 tablespoons flat-leaf parsley, chopped
1/2 teaspoon smoked Spanish paprika
1/4 cup extra virgin olive oil, plus more if needed
Kosher salt and freshly ground black pepper

Steps:

  • For the tortilla:
  • 1. In a large skillet over medium-high heat, arrange the onion and potatoes in a flat layer and cover with 1/2 cup olive oil. Cook the vegetables, gently stirring occasionally, until the potatoes are tender but not browned, 7 to 9 minutes.
  • 2. Drain the cooked vegetables in a colander set over a bowl until cooled. (The oil collected in the bowl can be used later in the recipe or for another preparation.)
  • 3. Place a medium nonstick skillet over medium-high heat and add the remaining 1/4 cup olive oil. In a large bowl, beat the eggs with a pinch of salt. Add the potato mixture to the skillet in a flat layer and then pour the eggs over top. Cook the eggs, pressing the edges into the center as they begin to cook. Once the omelet is set enough, gently shake the pan to keep it from sticking on the bottom. Continue cooking until almost completely set, 6 to 8 minutes. Slide the omelet out onto a large dinner plate and invert it back into the pan to finish cooking the other side, 2 to 3 minutes more.
  • 4. Slide the finished omelet onto a large serving plate and let stand 10 minutes before slicing. Serve warm or at room temperature with Romesco sauce.
  • For the romesco sauce:
  • 1. Preheat the oven to 350°F. Arrange the almonds, hazelnuts, bread, and garlic in a single layer on a baking sheet. Toast until ingredients are aromatic and lightly browned, 7 to 9 minutes. Set aside to cool. Set the oven to broil.
  • 2. Place the peppers and tomatoes cut-side down onto an oiled baking sheet. Broil until the skins of the vegetables are evenly charred and the flesh is tender, 8 to 10 minutes. Immediately transfer the vegetables to a bowl, cover with plastic wrap, and let cool enough to handle. Peel and discard the skins from the vegetables and transfer the flesh to the jar of a blender.
  • 3. Add the cooled nuts, bread, and garlic to the blender along with the vinegar, parsley, paprika, olive oil, and salt and pepper to taste. Blend until smooth, adjusting the consistency as needed with olive oil to create a pourable sauce, and serve.

PAPA JOHN'S GARLIC DIPPING SAUCE



Papa John's Garlic Dipping Sauce image

I LOVE Papa John's garlic sauce!! I think I could practically drink the stuff!! I found this recipe on the net, and I am posting per request. Haven't tried it yet, but it sounds good!!

Provided by Manda

Categories     Microwave

Time 4m

Yield 1/2 cup (approximate)

Number Of Ingredients 3

1/8-1/4 cup margarine
1/2 tablespoon garlic powder
1/4 teaspoon salt

Steps:

  • Melt butter in the microwave for about 30 seconds.
  • Add salt and garlic powder (to taste).
  • Microwave for 5 seconds longer.

PAPA A LA HUANCAINA (POTATOES WITH CHILE-CHEESE SAUCE)



Papa a La Huancaina (Potatoes With Chile-Cheese Sauce) image

Papa a la Huancaína, or potatoes Huancayo-style, is one of the most famous dishes of Peruvian cuisine. Boiled potatoes are topped with a slightly spicy, rich and creamy cheese sauce and are served cold or at room temperature as an appetizer or side dish. Enjoy!

Provided by Nif_H

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 potatoes
1 cup feta cheese or 1 cup muenster cheese, grated
1 cup evaporated milk (can substitute cream or half and half)
2 -3 tablespoons jalapenos, minced
1/2 teaspoon turmeric
4 -8 saltines or 4 -8 soda crackers, crumbled
3 -4 tablespoons oil
salt and pepper, to taste
lettuce leaf (about 12)
4 eggs, hard-boiled and quartered
2 tomatoes, cut into thin wedges
8 -10 black olives, pitted

Steps:

  • Cover the whole potatoes with cold, salted water, boil until cooked through. Remove from heat, drain and cool. Peel the potatoes and cut in half length-wise or into rounds.
  • Place the cheese, evaporated milk, peppers and turmeric in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, or some milk or water if it is too thick. Season to taste with salt and pepper.
  • Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.
  • VARIATIONS:.
  • Papa a la Huancaina is also popular in Bolivia. However, the cheese is sometimes substituted with 1 cup of natural peanut butter.
  • Ají amarillois the fiery yellow pepper common in Peruvian cuisine. These peppers can be found canned or in jars at many Latino markets.
  • Try using a variety of potatoes for a colorful effect: blue, Yukon gold, russets, etc.
  • A little garlic can be added to the sauce. A little lime or lemon juice squeezed in the sauce can round out its taste nicely as well.
  • A local herb, palillo, is often added to the sauce, imparting a further bright yellow color. It can sometimes be found in powdered form at Latino markets. Turmeric is a fine substitute.

POTATOES IN SPICY CHEESE SAUCE - PAPA A LA HUANCAINA



Potatoes in Spicy Cheese Sauce - Papa a La Huancaina image

This famous Peruvian dish Papa a la Huancaína was posted by Marian Blazes. I have posted it here for use in the ZWT-7 world tour of South/Central America. This is a dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or as a lunch dish. It is delicious made with yellow or white potatoes. The sauce for the dish is called Salsa a la Huancaina and is made with aji amarillo peppers. The spiciness can be adjusted by using less or more yellow chile peppers. (your preference) If you would rather not have it spicy, you may use some tumeric powder instead for flavor.

Provided by Baby Kato

Categories     Peruvian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

salsa, a la Huancaina, Spicy Cheese Sauce
4 tablespoons oil, vegetable
1/2 cup onion, chopped
3 -4 chili peppers (yellow aji amarillo frozen is fine or 1/2 cup jarred aji amarillo paste)
1/4 teaspoon turmeric (optional, if you don't want it spicy add tumeric instead)
2 garlic cloves, mashed
2 cups cheese, white farmer's cheese (queso freso, may sub with feta)
4 crackers, saltine (or for slightly sweet flavor add animal crackers instead)
3/4 cup milk, evaporated
1 pinch salt (to taste)
1/4 teaspoon pepper (to taste)
8 potatoes (yellow or white)
lettuce leaf (for plating)
2 hard-boiled eggs
8 large black olives, halved

Steps:

  • For the sauce - Remove seeds from yellow chile peppers and chop into 1 inch pieces.
  • Sauté the onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. If using the tumeric option, add it now.
  • Once onion is softened remove from heat and let cool.
  • Place the onion-chile mixture in a food processor or blender, add the evaporated milk and blend.
  • Next add the cheese and crackers and blend until smooth.
  • The sauce should be fairly thick. If necessary thicken you can thicken the sauce with more saltines or thin the sauce with more .
  • Season with salt and pepper to taste and serve at room temperature or chilled.
  • For the potatoe dish - Heat a large pot of salted water to boiling and add the potatoes.
  • Boil the potatoes until tender, drain and let cool.
  • Slice the potatoes and place on top of the lettuce leaves.
  • Then pour the huancaína sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.

PAPA SAUCE



PAPA SAUCE image

Categories     Tomato

Yield A lot

Number Of Ingredients 12

2 Onions Chopped
6+ cloves of garlic
3 T Olive Oil
3 big cans Crushed tomatoes (Hunts or organic)
3 big ans tomato sauce (Hunts or organic)
1 small can tomato paste
1 LB Hot Italian Sausage (pork) sliced
1 LB sweet Italian Sausage (turkey) Sliced)
1 T crushed red pepper
1 T(ish) dried oregano
2 T (ish) Fresh Basil
4 T Brown Sugar

Steps:

  • 1. Chop Onion and Garlic. 2. Add olive oil to large pot. Heat to medium. Add Onion and Garlic. Spring with a little salt and cover cooking till translucent. Stir regularly. 3. In a separate pan on medium high heat., brown sausage. Depending on how large your pan is it is likely best to do in two batches. Do not cook through. Just brown. 4. Add crushed tomatoes, sauce, and paste. Recommend you add the crushed first. Those bastards splash you out of spite. 5. Add the browned sausage. 6. Add seasoning to taste. 7. Bring to simmer and let it simmer for 1 + hours. Serve with spaghetti and freeze the rest for a later date. As you eat be sure to raise your glass to papa Joe.

PAPA'S BARBECUE SAUCE



Papa's Barbecue Sauce image

Make and share this Papa's Barbecue Sauce recipe from Food.com.

Provided by LizFP

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

2 teaspoons mustard
3/4 cup white vinegar
1/3 cup Heinz 57 steak sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon hot sauce
1/2 cup ketchup
1 tablespoon sugar
1/8 cup butter

Steps:

  • In a medium sauce pan,whisk together the mustard and vinegar.Add all other ingredients and bring to a rolling boil.Pour over chicken pieces and bake in 350 degree oven for 1 1/2 to 2 hours.

SPICY PERUVIAN CHEESE SAUCE AND POTATOES (PAPA A LA HUANCAINA)



SPICY PERUVIAN CHEESE SAUCE AND POTATOES (PAPA A LA HUANCAINA) image

Categories     Sauce     Cheese     Pepper     Potato     Appetizer     Healthy

Yield 6 servings

Number Of Ingredients 9

1 medium onion, chopped
2 cloves of garlic, chopped
2 tablespoons vegetable oil
1/4 cup aji amarillo, OR: 1 orange bell pepper and 1/4 of a habanero
1 cup Queso Fresco, OR: 1/4 cup feta cheese and 3/4 cup cream cheese
1/2 cup evaporated milk, plus more as needed
6 potatoes, boiled
4 hard boiled eggs, sliced
Lettuce, for garnish

Steps:

  • Begin with heating oil in a pan over medium-high heat. Add onion and sautee until translucent, about 5 minutes. Add garlic and aji paste (or bell peppers if using) and continue to cook until heated through, about 5 minutes. In a blender, add onion mixture and all remaining ingredients except potato, egg and lettuce. Blend until thoroughly combined and sauce is an even deep yellow/orange. Add more evaporated milk to reach desired consistency. Taste and add salt if necessary. Serve over potatoes, egg and lettuce. Sauce will stay in the fridge for serval days and will be more delicious as the flavours develope.

PAPA'S TOMATO SAUCE



Papa's Tomato Sauce image

My father's recipe for tomato sauce that the entire extended family loved.

Provided by Gina Maling

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 5h2m

Yield 8

Number Of Ingredients 12

¼ cup olive oil
1 cup chopped red onion
½ cup chopped fresh parsley
1 ½ tablespoons dried basil
2 cloves garlic, chopped
½ pound pork neck bones
½ pound beef neck bones
2 (28 ounce) cans crushed tomatoes
1 ¾ tablespoons salt
1 tablespoon dried oregano
2 bay leaves
1 (6 ounce) can tomato paste

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, parsley, basil, and garlic; cook and stir until onions are soft, about 5 minutes. Add pork and beef neck bones; cook and stir until browned, 7 to 10 minutes.
  • Stir crushed tomatoes slowly into the onion mixture; mix in salt, oregano, and bay leaves. Cook, covered, until flavors combine, about 2 1/2 hours. Stir in tomato paste; simmer uncovered until sauce thickens, about 2 hours.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 21.4 g, Cholesterol 16.7 mg, Fat 15.5 g, Fiber 5.5 g, Protein 7.9 g, SaturatedFat 3.9 g, Sodium 1965.7 mg, Sugar 3.5 g

PAPA JOHN'S STYLE PIZZA SAUCE



Papa John's style pizza sauce image

Best recipe I have found for pizza sauce. Makes great homemade pizzas

Provided by Amanda Hyatt

Categories     Other Sauces

Time 25m

Number Of Ingredients 10

1 can(s) 10 3/4 oz can of tomato puree
1/4 c water
1 tsp sugar
1 tsp olive oil
1/4 tsp lemon juice
1/4 tsp salt
1/4 tsp oregano, dried
1/8 tsp basil
1/8 tsp thyme, dried
1/8 tsp garlic powder

Steps:

  • 1. combine ingredients in a small saucepan over medium heat
  • 2. Bring to a boil, then reduce heat and simmer for 15-20 mins

PAPA'S FAVORITE PASTA SAUCE



Papa's Favorite Pasta Sauce image

Growing up, Sunday meant "Pasta" in our home. But believe it or not, Papa never cared too much for the traditional italian "gravy" made with beef or pork. He developed this recipe and loved the lightness of this chicken sauce. So while my friends were having spagetti and meatballs; we were having shells and chicken! You get the benefits of two delicious meals in one; tender juicy chicken and peppers AND pasta sauce in one!

Provided by Gingerbee

Categories     Sauces

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 11

2 lbs frying chickens (cut up)
4 large sweet red peppers (cut into strips)
2 medium onions (sliced thin)
1 (28 ounce) can tomato puree
1 tablespoon canola oil
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons Italian parsley (chopped)
6 cloves fresh garlic (sliced thin)
2 teaspoons salt
1/2 teaspoon red pepper flakes

Steps:

  • Wash, cut up pieces of chicken; pat dry with paper towel.
  • Season with 1 tsp.
  • salt; set aside.
  • In a large saucepan, heat oil and saute onions and garlic.
  • Add chicken pieces skin-side down and brown lightly.
  • Add the sweet peppers, tomato puree, basil, oregano, parsley, salt and pepper flakes.
  • Cover and simmer over low- medium heat on the stovetop for 1-1/2 hour.
  • Note: Usually, tomato puree suggests adding a can of water.
  • In this recipe, the water comes from the cooking peppers and chicken which dilutes the puree without additional liquid.
  • However, if sauce becomes too thick during cooking, add 1/2 can of water (or wine) a little at a time until its consistency is to your liking.

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your sauce will be. If you can, use homegrown or farmer's market tomatoes.
  • Roast your tomatoes: Roasting tomatoes intensifies their flavor and sweetness. You can roast them in the oven or on a grill.
  • Simmer your sauce for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer it, the better it will taste.
  • Add some herbs and spices: Herbs and spices can add a lot of flavor to your sauce. Some popular additions include basil, oregano, thyme, garlic, and onion.
  • Use a high-quality olive oil: Olive oil is a key ingredient in papa sauce. Make sure to use a good quality oil that has a fruity flavor.
  • Don't be afraid to experiment: There are many different ways to make papa sauce. Feel free to experiment with different ingredients and flavors to find a sauce that you love.

Conclusion:

Papa sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it simple or spicy, there is a papa sauce recipe out there for you. So next time you are looking for a flavorful sauce to add to your next meal, give papa sauce a try. You won't be disappointed!

Related Topics