Moko Jumbie Papaya Pepper Sauce
Heat Scale: Medium to hot
small, green papaya, unpeeled
Congo peppers (or habaneros), seeds and stems removed, chopped
large onion, chopped fine
cloves garlic, minced
salt (or less, to taste)
vinegar (or 1 1/2 cups vinegar mixed with 1 1/2 cups water)
Boil the papaya in the water in a large pot for 10 minutes, then remove and cool. Peel the papaya, remove the seeds, and chop it into 1-inch cubes.
Combine the papaya with the remaining ingredients in a sauce pan. Bring it all to a boil, reduce heat, and simmer for 20 minutes.
Remove from the heat, cool the mixture, puree it in a food processor, and bottle it. The sauce will last for weeks in the refrigerator.
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