Ingredients

• 1 small green papaya
• 8 cups water
• 5 Congo or Habaneros peppers (seeds & stems removed)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 tbsp dried mustard
• salt to taste
• 3 cups distilled white vinegar
• 1/2 tsp ground tumeric
• 1 tsp Curry paste

Directions

1. Boil the papaya (in its skin) in the 8 cups of water for 10 minutes. Remove papaya from the water and let cool. Peel the papaya and remove the seeds, then chop into 1 inch cubes.
2. In a large sauce pan combine the papaya with the remaining ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove from the heat and let cool, then puree in a food processor and transfer to jars. Place in the fridge.

Credits: Callaloo, Calypso & Carnival