Hot Caribbean Salsa

== Ingredients ==
* 1 kg fresh hot chile peppers (preferably a mix of red, green yellow. mostly yellow scotch bonnets)
* ½ cup onions, finely chopped
* 2 teaspoons garlic, finely chopped (approx 2 – 3 pegs or more to own taste)
* 3 tablespoons fresh finely chopped pawpaw, unripe (green papaya)
* ½ teaspoon turmeric
* 1½ teaspoons salt
* ¼ cup malt vinegar 
== Directions ==
# Peel and finely chop all vegetables.
# Stem and seed peppers—plastic gloves should be worn as the oil from the peppers has been known to blister skin.
# Combine all ingredients in small/medium pot.
# Stirring constantly, bring to boil over high heat and cook briefly and briskly for 1 minute (until onion transparent and peppers soft and limp).
# Add more vinegar if needed.
# Pour contents into blender-- hand held can also be used.
# Blend at high speed until pulverised (some prefer pureed).
# Cool at room temperature.
# Pour into cleaned boiled and sterilized jar only. 
Category:Caribbean Vegetarian
Category:Salsa Recipes
Category:Chile pepper Recipes
Category:Malt vinegar Recipes
Category:Green papaya Recipes
Category:Recipes that need photos
Category:Scotch bonnet Recipes
Category:Onion Recipes
Category:Garlic Recipes