Recipe by jenny butt
This condiment is VERY HOT, and should be used sparingly until you get used to it. It will be found on every table, for every meal--it is part of the W.I way of life. It will also be added to soups, stews, curries and other cooking as a cooking ingredient--has a unique flavour.
- 1 kg fresh hot chili pepper (preferably a mix of red, green yellow, mostly yellow scotch bonnets)
- 1⁄2 cup onion, finely chopped
- 2 teaspoons garlic, finely chopped (approximately 2-3 pegs (or more)
- 3 tablespoons fresh finely chopped pawpaw, unripe green (papaya)
- 1⁄2 teaspoon turmeric
- 1 1⁄2 teaspoons salt
- 1⁄4 cup malt vinegar
Directions See How It's Made
- Peel and finely chop all vegetables.
- Stem and seed peppers--plastic gloves should be worn as the oil from the peppers has been known to blister skin.
- Combine all ingredients in small/medium pot, stirring constantly. Bring to boil over high heat and cook briefly and briskly for 1 minute (until onion is transparent and peppers soft and limp).
- Add more vinegar if needed.
- Pour contents into blender (hand held can also be used).
- Blend at high speed until pulverised (some prefer pureed).
- Cool at room temperature.
- Pour into cleaned boiled and sterilized jar only.