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.