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| What You Need: |
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½ pound fresh hot chilies, preferably a mixture of red, green and yellow chilies, stemmed, seeded and finely chopped
½ cup finely chopped onions
2 teaspoons finely chopped garlic
3 tablespoons peeled and finely chopped fresh unripe papaya
½ teaspoon turmeric
1½ teaspoons salt
¼ cup malt vinegar
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| How To Cook: |
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1. Combine the chilies, onions, garlic, papaya, turmeric, salt and vinegar in a small enameled, stainless-steel or glass saucepan. Stirring constantly, bring to a boil over high heat and cook briskly for a minute or so.
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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.
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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.
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4. Taste for seasoning and cool to room temperature before using. Covered tightly and refrigerated, the sauce may be kept safely for four weeks.
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