Moko Jumbie Creole Pepper Sauce

[JOH]

Named after the zombie-like stilt character which prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard. The sauce can be used as a condiment or as a marinade for meat, poultry, and fish.


Ingredients:

* 1 small, green papaya
* 2 quarts water
* 5 Congo peppers (Habaneros), seeds and stems removed, chopped
* 1 large onion, chopped fine
* 2 cloves garlic, minced
* 4 tablespoons dried mustard
* 2 tablespoons salt (or less, to taste)
* 3 cups vinegar (or 1 cups vinegar mixed with 1 cups water)
* 1 teaspoon ground turmeric
* 1 teaspoon curry powder

Method:
Boil the papaya in its skin 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 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.

Note:
The sauce will last for weeks in the refrigerator.