Spicy Barbados Pepper Sauce

1 chopped red onion

1 cup chopped red bell pepper

3 Scotch bonnet chile peppers, chopped

1 large papaya - peeled, seeded and cubed

1 head garlic, peeled

2 tablespoons dry mustard powder

2 cups white sugar

3 cups dry white wine

1 cup malt vinegar

1 cup water

½ cup lemon juice

2 cups prepared yellow mustard

Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.

Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.