Makes approximately 2 ½ cups
Ingredients
4-5 Aji Chombo peppers (scotch bonnet peppers), stems removed
½ inch piece of fresh turmeric, peeled and sliced
1 small yellow onion, chopped
½ cup water
1 cup white vinegar
½ cup yellow mustard
2 tablespoons salt
Directions
Place all ingredients in medium saucepan and bring to a boil, reduce the heat and simmer about 15 minutes. Remove from heat and allow to cool. Place in blender and puree until smooth.
Recipe courtesy of Jacques Gautier, Palo Santo