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2 tb Hot dry mustard powder
1/4 c Hot water
3 Habanero peppers; seeds and stems removed
1 Papaya; ripe peeled, seeded, and chopped
1 c Onion; diced
1/4 c Raisins
1/4 c Vinegar; malt
2 Cloves garlic; minced
2 tb Sugar; brown
1 tb Rum
1/4 ts Turmeric; ground
1 ts Salt
In a cup, stir the dry mustard into the hot water until dissolved.
Let sit for 5 minutes. Combine the mustard mixture and all the
remaining ingredients in a saucepan. Bring to a simmer over low heat
and simmer, stirring frequently, until all the fruits are soft and
the mixture has thickened, about 30 minutes. Remove from the heat and
let cool. Place in a blender or food processor and puree until
smooth. This mustard will keep for weeks in the refrigerator.
Yield: 2 cups
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