Title: Tobago Hot Pepper Sauce
Categories: Sauce Canning Mexican
Yield: 1 Gallon

100		Tobago hot peppers (serranos may be substituted)
4		To 5 Spanish onions; chopped
1		Head garlic; peeled
1	sl	Papaw (papaya); peeled
1		Handful chives; chopped
		Vinegar
		Vegetable oil
		Salt to taste

Chop peppers and place in blender. Add Spanish onions and garlic. Process. Add papaw, chives and just enough vinegar to moisten. Blend to desired consistency. Pour into gallon-sized glass jar. Cover with vegetable oil. Seal jar and place in sun to release heat. Store in refrigerator until ready to use.

Note: After step adding papaw, mixture may be boiled in saucepan for 5 to 10 minutes, then placed in jars and sealed. Rum or lime juice may be added for flavor.

Heat Scale: Pungent. Recipe from Owner Stephen Dolly of Black Rock Cafe, island of Tobago. Article "Trinidad and Tobago", Lisa Halvorsen. "Chile Pepper" magazine, August, 1997. Typos by Jeff Pruett.

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