Hot Caribbean Salsa

Ingredients

 * 1 kg fresh hot chile peppers (preferably a mix of red, green yellow. mostly yellow scotch bonnets)
 * ½ cup onions, finely chopped
 * 2 teaspoons garlic, finely chopped (approx 2 – 3 pegs or more to own taste)
 * 3 tablespoons fresh finely chopped pawpaw, unripe (green papaya)
 * ½ teaspoon turmeric
 * 1½ teaspoons salt
 * ¼ cup malt vinegar

Directions

 * 1) Peel and finely chop all vegetables.
 * 2) Stem and seed peppers—plastic gloves should be worn as the oil from the peppers has been known to blister skin.
 * 3) Combine all ingredients in small/medium pot.
 * 4) Stirring constantly, bring to boil over high heat and cook briefly and briskly for 1 minute (until onion transparent and peppers soft and limp).
 * 5) Add more vinegar if needed.
 * 6) Pour contents into blender-- hand held can also be used.
 * 7) Blend at high speed until pulverised (some prefer pureed).
 * 8) Cool at room temperature.
 * 9) Pour into cleaned boiled and sterilized jar only.