West Indies Pepper Sauce
Source: Chile Pepper, May/June 2995, “Holy Habanero” pg 15 Note: If you scrape the seeds out of the peppers they lose much of their heat. For a milder sauce use fewer peppers and scrape seeds. The papaya dilutes the heat as well, so you can use more or less of the fruit to regulate heat. This recipe will store in the frig for several months, or you can try freezing some. According to the recipe, it yields 2 ½ cps.
3 Habaneros (Scotch Bonnets) or to taste 2 cps white or apple cider vinegar 1 cp chopped onion 1 15oz can diced papaya, including the juice ½ cp golden raisins ¼ cp malt vinegar 2 cloves garlic, minced 2 T lime juice, fresh preferred 1 T chopped ginger 2 t chopped cilantro 1 t Dijon mustard 1 t dried oregano ½ t ground turmeric Combine all ingredients in a saucepan. Bring to boil, reduce heat, and simmer 10 minutes. Place in blender or food processor and puree till smooth. Allow sauce to sit for at least 2 hours to blend the flavors before using or storing.