Trinidad Mango Pepper Salsa

Seed and mince the habanero or scotch bonnet peppers, wearing gloves to protect hands from the intense heat. Work carefully to remove all seeds for a milder salsa or retain some seeds for additional spice.

Mince the 2 large white onions into small, even pieces and set aside.

Dice the mango and papaya into uniform, small cubes, removing any skin and pits. Keep the juices as they will enhance the flavor.

Combine the vinegar, Dijon mustard, turmeric, and curry powder in a large saucepan and whisk together until well blended.

Heat the vinegar mixture over medium heat, stirring occasionally, until it reaches a gentle simmer.

Add the minced habanero peppers, minced white onions, diced mango, and diced papaya to the hot vinegar mixture and stir thoroughly to combine.

Reduce heat to medium-low and simmer the salsa for 10 minutes, stirring occasionally, to allow the flavors to meld and the mixture to thicken slightly.

Taste the salsa and adjust seasoning as needed, adding more salt, vinegar, or spice to suit preference.

Remove from heat and allow the salsa to cool to room temperature before serving or storing in sterilized jars.