FKN-Systems

Title: Jackie's Scotch Bonnet Pepper Sauce
Categories: Caribbean, Condiment, Hot/spicy, Chilies
Yield: 2 pints

1 Green Papaya, Peeled, Seeded Rind of One Lime
--and Roughly Chopped 1/2 c Lime Juice
10 Scotch Bonnet Peppers, 1 1/2 c Malt Vinegar
--Seeded 1 ts Salt
2 Onions, Quartered 1/4 c Prepared Yellow Mustard
3 Cloves Garlic

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.
Submitted By SYD BIGGER On 02-04-95