Ingredients
4 cups peeled and diced papaya
1/4 cup seeded and diced hot chiles (use ones to your taste,I used scotch bonnets, 200,000 SU)
1/4 cup chopped shallots
1/2 cup cider vinegar
4 Tbsp. kosher salt
1 tsp. gound black pepper
1/2 tsp. ground ginger
1/2 tsp ground allspice
1/4 tsp. ground cloves
Preparation
Process all ingredients in a food processor until smooth. Pack into sterile pint jars and process in a water bath for 40 minutes. Seal and store for a min. of 2 weeks to let the flavor develop. Needs to be refridgerated after opening.