Recipe - West Indian Papaya Condiment

1 Ripe papaya
1 Yellow or orange fresh
habanero pepper
1 small Red onion; minced (Three fourths cup)
2 Garlic cloves; minced
One half teaspoon Ground turmeric
One half teaspoon Mustard powder
1 teaspoon Ground cumin
One fourth cup White wine vinegar
One half teaspoon Salt
One fourth teaspoon Freshlyground black pepper

Peel and seed papaya. Cut into medium chunks. Stem and seed habanero. Cut
into small pieces. Process papaya and habanero in blender until broken down
slightly. Add remaining ingredients. Process until smooth. Transfer mixture
to saucepan. Bring to boil over high heat, reduce to simmer, and cook until
thickened slightly, 10 to 15 minutes. Transfer to bowl; cool to room
temperature. Refrigerate, tightly sealed, 2 to 3 weeks. Makes 1 One half cups.

Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net" Yield: "1 One half cups"

Per serving: 93 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g
Protein; 21g Carbohydrate; 0mg Cholesterol; 1076mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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