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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 tablespoons dried mustard
salt to taste
3 cups distilled white vinegar
1/2 teaspoon ground tumeric
1 teaspoon Curry paste
Directions
- 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.
- In a large sauce pan combine the papaya with the remaining ingredients.
Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from the heat and let cool, then puree in a food processor and
transfer to jars. Place in the fridge.
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Cooking time:
Serves: 6-8
Credits: Callaloo, Calypso & Carnival
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