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| What You Need: |
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¼ pound fresh hot chilies, preferably a mixture of red, green and yellow chilies, stemmed, seeded and finely chopped
6 tablespoons finely chopped onions
2 tablespoons peeled and finely chopped unripe fresh papaya
1½ teaspoon prepared mustard, preferably Dijon-type
¾ teaspoon salt
¼ cup malt vinegar
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| How To Cook: |
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1. Combine the chilies, onions, papaya, mustard, salt and vinegar in a small enameled, stainless-steel or glass saucepan.
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2. Stirring constantly, bring to a boil over high heat.
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3. Remove the pan from the heat and cool to room temperature before using.
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4. Covered tightly and refrigerated, the sauce may be kept safely for four weeks.
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5. For longer storage, ladle the boiling sauce into a hot sterilized canning jar and seal tightly with its ring and lid.
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