Yield: 2 cups
| Measure | Ingredient |
|---|---|
| 3 eaches | Scotch bonnets, seeds and |
| \N \N | ; stems removed, chopped |
| 2 cups | White vinegar |
| 1 cup | Chopped onion |
| 1 can | (15 ounces) diced papaya, |
| \N \N | ; incuding the juice |
| ½ cup | Golden rainsins |
| ¼ cup | Malt vinegar |
| 2 eaches | Cloves garlic, minced |
| 2 tablespoons | Fresh lime juice |
| 1 tablespoon | Chopped fresh ginger |
| 2 tablespoons | Coriander |
| 1 teaspoon | Dijon-style mustard |
| 1 teaspoon | Oregano |
| ½ teaspoon | Ground turmeric |
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