Trinidad Hot Pepper Sauce
Ingredients
| 1 small green papaya | ||
| 12 hot red peppers, seeded and chopped | ||
| 2 medium onions, chopped | ||
| 2 cloves garlic, minced | ||
| 2 tbs kosher salt | ||
| 1/2 tsp ground turmeric | ||
| 1 tsp curry powder | ||
| 4 tbs dry mustard | ||
| 2 cups malt vinegar |
Directions:
- Put the papaya into a sauce pan with enough cold water to cover, bring to a boil, cover and simmer until tender. About 15 minutes.
- Cool, peel and chop coarsely. Return to the sauce pan with the hot peppers, onions, garlic, salt, turmeric, curry powder and the mustard mixed with the vinegar.
- Stir and simmer gently uncovered for 15 minutes.
- Cool and add to glass jar or freeze portions in plastic containers.
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