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West Indian Papaya Condiment
1 Ripe papaya
1 Yellow or orange fresh habanero pepper
1 sm Red onion; diced - (3/4 cup)
2 Garlic cloves; minced
1/2 ts Ground turmeric
1/2 ts Mustard powder
1 ts Ground cumin
1/4 c White wine vinegar
1/2 ts Salt
1/4 ts Freshly-ground black pepper
Peel and seed papaya. Cut into medium chunks. Stem and seed habanero.
Cut into small pieces. Process papaya and habanero in blender until
broken down slightly. Add remaining ingredients. Process until
smooth. Transfer mixture to saucepan. Bring to boil over high heat,
reduce to simmer, and cook until thickened slightly, 10 to 15
minutes. Transfer to bowl; cool to room temperature. Refrigerate,
tightly sealed, 2 to 3 weeks. Makes 1 1/2 cups.
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