Trinidad Pepper Sauce

Ingredients

 * 1 small green papaya
 * 8 cups water
 * 5 Congo or Habaneros peppers (seeds & stems removed)
 * 1 large Onion, finely chopped
 * 2 cloves garlic, minced
 * 4 tablespoons dried mustard
 * salt to taste
 * 3 cups distilled white vinegar
 * 1/2 teaspoon ground tumeric
 * 1 teaspoon curry paste

Directions

 * 1) Boil the papaya (in its skin) in the 8 cups of water for 10 minutes. Remove papaya from the water and let cool. Peel the papaya and remove the seeds, then chop into 1 inch cubes.
 * 2) In a large sauce pan combine the papaya with the remaining ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes.
 * 3) Remove from the heat and let cool, then puree in a food processor and transfer to jars. Place in the fridge.