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RED PAPAYA KETCHUP HJ & J Papaya 2 eight oz. jars Diced shallots 1 1/2 oz. Ginger 1/2 oz. Brown sugar 1/2 oz. Tomato paste 1 tsp. Dried mustard 1/2 tbl. Cider vinegar 3 oz. Salt 1/2 teaspoon Ground clove 1/8 tsp. Black pepper 1/4 tsp. Lime juice 1/2 Cinnanmon 1/4 tsp. Combine diced shallots and ginger - sautee until golden. Add sugar until carmalized. Cook Cider vinegar until reduced to 3 oz. Add red papaya and the remainder of the ingredients. Cook slow for half-an-hour. Cool.
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