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Jackie's Scotch Bonnet Pepper Sauce

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      Title: JACKIE'S SCOTCH BONNET PEPPER SAUCE
 Categories: Sauces
      Yield: 2 Pints
 
      1    Green Papaya; peeled, seeded
           --and roughly chopped
     10    Scotch Bonnet Peppers;
           --seeded
      2    Onions; Quartered
      3    Cloves Garlic
           Rind of One Lime
    1/2 c  Lime Juice
  1 1/2 c  Malt Vinegar
      1 ts Salt
    1/4 c  Prepared Yellow Mustard
 
  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.
 
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