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Title: Jackie's Trinidad Scotch Bonnet Pepper Sauce
Categories: Canning Pickle Condiment
Yield: 2 Servings
| 1 | Green Papaya, Peeled, Seeded -and Roughly Chopped | |
| 10 | Scotch Bonnet Peppers, -Seeded | |
| 2 | Onions, Quartered | |
| 3 | Cloves Garlic | |
| Rind of One Lime | ||
| 1/2 | c | Lime Juice |
| 1 1/2 | c | Malt Vinegar |
| 1 | ts | Salt |
| 1/4 | c | 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.
From Sugar Reef Caribbean Cookbook. Typed by Syd Bigger. From: Dorothy Flatman Date: 21 Mar 97
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