Puree the papaya, Scotch Bonnet peppers, onions, garlic, lime rind, and lime juice in a food processor. Transfer to a medium saucepan and stir in the vinegar, salt and mustard. Simmer the mixture over low heat for 20 minutes, stirring occasionally. Bottle the sauce in hot sterilized jars.

From: From Sugar Reef Caribbean Cookbook .
Posted By: Jim Weller, Via: Chile Head Mailing List
Post Date: Thu, 22 Aug 2002