Recipe - Jackies Scotch Bonnet Pepper Sauce

1 Green papaya, peeled,
seeded, roughly chopped
10 Scotch bonnet peppers,
seeded
2 Onions, quartered
3 Cloves garlic
Grated rind of 1 lime
One half cup Lime juice
1 One half cup Malt vinegar
1 teaspoon Salt
One fourth 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. Bottle the sauce in hot sterilized jars.

Recipe by: The Sugar Reef Caribbean Cookbook

Posted to MCRecipe Digest V1 #468 by DarlingCL@aol.com on Feb 2, 1997.