Hot Caribbean Salsa

Ingredients

 * 1 kg fresh hot chili peppers (preferably a mix of red, green yellow.mostly yellow Scotch bonnets)
 * 1/2 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)
 * 1/2 teaspoon turmeric
 * 1 1/2 teaspoons salt
 * 1/4 cup malt vinegar

Directions

 * 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/med pot.
 * stirring constantly, bring to boil over high heat and cook briefly and briskly for 1 minute.
 * (until Onion 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.