Ingredients
1 ripe papaya
1 yellow or orange fresh habanero pepper
1 small red onion, cut into 1/4-inch dice to yield 3/4 cup
2 cloves garlic, peeled and minced
1/2 teaspoon ground turmeric
1/2 teaspoon mustard powder
1 teaspoon ground cumin
1/4 cup white-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Preparation
Peel and seed papaya. Cut into medium chunks. Stem and seed habanero. Cut into small pieces. Process papaya and habanero in blender until broken down slightly. Add remaining ingredients. Process until smooth.
Transfer mixture to saucepan. Bring to boil over high heat, reduce to simmer, and cook until thickened slightly, 10 to 15 minutes. Transfer to bowl; cool to room temperature. Refrigerate, tightly sealed, 2 to 3 weeks.
