Trinidad Scotch Bonnet Pepper Sauce
Ingredients:
1 green papaya, peeled, seed and roughly chopped
10 scotch bonnet peppers, seeded
2 onions, quartered
3 cloves garlic
1 rind of one lime
1/2 c lime juice
1 1/2 c malt vinegar
1 ts salt
1/4 c prepared yellow mustard
Puree the papaya, Scotch Bonnet peppers, onions, garlic, lime rind,
and lime juice in a food processor. Transfer to a medium saucepan
and stir in the vinegar, salt and mustard. Simmer the mixture over
low heat for 20 minutes, stirring occasionally. Bottle the sauce in
hot sterilized jars.
B-man
