West indies pepper sauce


3 scotch bonnets, stems and seeds removed, chopped
2 cups white vinegar
1 cup chopped onion
15 oz can diced papaya, including the juice
1/2 cup golden raisins
1/4 cup malt vinegar
2 cloves garlic, minced
2 tbsp lime juice, fresh preferred
1 tbsp chopped ginger
2 tsp chopped cilantro
1 tsp dijon-type mustard
1 tsp dried oregano
1/2 tsp ground turmeric

How to prepare

When you first taste this wonderfully fruity sauce, it gives the impression that it is going to be too hot to eat. But the searing heat never comes. Use it in cooking as well as for a table condiment, glaze, or marinade.
Combine all the ingredients in a saucepan, bring to a boil, reduce the heat, and simmer for 10 minutes. Place in a blender or food processor and puree until smooth. Allow the sauce to sit for at least 2 hours to blend the flavors. The sauce will keep for months covered in the refrigerator. Yield: 2-1/2 cups. Heat scale: hot

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