Recipe: Jackie's Scotch Bonnet Pepper Sauce (food processor)

JACKIE'S SCOTCH BONNET PEPPER SAUCE

1 green papaya; peeled, seeded and roughly chopped
10 scotch bonnet peppers, seeded
2 onions, quartered
3 cloves garlic
rind of one lime
1/2 cup lime juice
1 1/2 cups malt vinegar
1 tsp salt
1/4 cup 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.

Store in refrigerator.

Makes 2 pints
Source: Sugar Reef Caribbean Cookbook by Devra Dedeaux