1. Combine the chilies, onions, garlic, papaya, turmeric, salt and vinegar in a small enameled, stainless-steel or glasssaucepan. Stirring constantly, bring to a boil over high heat and cook briskly for a minute or so.
2. Pour the entire contents of the saucepan into the jar of an electric blender and blend at high speed until the vegetables are completely pulverized and reduced to a smooth puree.
3. To puree the sauce by hand, rub it into a fine sieve set over a bowl, pressing down hard on the vegetables with the back of a spoon before discarding the pulp.
4. Taste for seasoning and cool to room temperature before using. Covered tightly and refrigerated, the sauce may be kept safely for four weeks.
