Trinidad Congo Pepper Salsa

Ingredients:
15 Habanero or scotch bonnet
Peppers, stemmed, seeded,
And minced
2 lg White onions, minced
1 Papaya, peeled and diced
1 Mango, peeled, pitted, and
Diced
2 tb Dijon mustard
1/2 ts Turmeric
1/2 ts Curry powder
3 c Vinegar
Instructions:
Place all ingredients in a pan, bring to boil, lower the heat, and let simmer for 30 minutes. Remove from heat, cool, and store in a jar in refrigerator.