Coarsely grind the flesh of the chiles with the peeled garlic cloves and the salt in a mortar.
Add the papaya pieces and grind finely with the chili garlic mixture. Add the ginger, turmeric and onion and mix well.
Place in a saucepan with the lime juice and bring to a boil. Simmer gently for two to three minutes, cool.
Serve:
* as a dip for vegetables
* with fresh baguette
* with poached or grilled fish
* with a steak
The recipe comes from the French Antilles: therefore the ‘piments-lampion’ native there are used! They can of course be replaced by other varieties, e.g. the Mexican Habaneros.
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