This batch used a peeled and chopped 3 pound red, ripe Papaya. Seeds and all.
one medium white onion, course chopped
two garlic cloves
8 Scotch Bonnet Peppers, quartered. Seeds and all. Use more or less, depending on how hot you like the sauce
two ounces peeled and chopped fresh Ginger
4 ounces shredded carrots
Teaspoon ground Galangal
Tablespoon Mahleb seeds, and a tablespoon of all spice berries, ground up with a mortar and pestle.
dash salt
half teaspoon or more good quality Thyme
half teaspoon good Cinnamon
two cups white vinegar
quart commercial Papaya Nectar
In a large stainless steel pan (I use a 6 quart), bring all ingredients to a boil, and then simmer for about 20 min. Let cool.
In two or three batches process in a high speed blender. I process for a full minute. Strain through a sieve, using a rubber spatula to press out the liquid. Discard remaining solids
cool and bottle.
This is not a sweet hot sauce. Nothing says you can't add several tablespoons of brown sugar if you want it a bit sweeter.
