Trinidad Hot Pepper Sauce
|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|
- 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.