West Indian Pepper Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 kg fresh hot chili pepper (preferably a mix of red, green yellow, mostly yellow scotch bonnets)
• 1/2 cup onion, finely chopped
• 2 teaspoons garlic, finely chopped (approximately 2-3 pegs (or more)
• 3 tablespoons fresh finely chopped pawpaw, unripe green (papaya)
• 1/2 teaspoon turmeric
• 1 1/2 teaspoons salt
• 1/4 cup malt vinegar

Recipe

• 1 peel and finely chop all vegetables.
• 2 stem and seed peppers--plastic gloves should be worn as the oil from the peppers has been known to blister skin.
• 3 combine all ingredients in small/medium pot, stirring constantly. bring to boil over high heat and cook briefly and briskly for 1 minute (until onion is transparent and peppers soft and limp).
• 4 add more vinegar if needed.
• 5 pour contents into blender (hand held can also be used).
• 6 blend at high speed until pulverised (some prefer pureed).
• 7 cool at room temperature.
• 8 pour into cleaned boiled and sterilized jar only.