West indies pepper sauce

2 cups

Ingredients

QuantityIngredient
3eachesScotch bonnets, seeds and
; stems removed, chopped
2cupsWhite vinegar
1cupChopped onion
1can(15 ounces) diced papaya,
; incuding the juice
½cupGolden rainsins
¼cupMalt vinegar
2eachesCloves garlic, minced
2tablespoonsFresh lime juice
1tablespoonChopped fresh ginger
2tablespoonsCoriander
1teaspoonDijon-style mustard
1teaspoonOregano
½teaspoonGround turmeric

Directions

In a saucepan, combine all ingredients and bring to a boil. Reduce the heat and simmer for about 10 minutes. Allow the sauce to sit for a least 2 hours to blend the flavors. The sauce will keep for months covered in the refrigerator.

Dave DeWitt and Nancy Gerlach. "The Habanero Cookbook".

Submitted By KEN KUBOS On 04-24-95