1/2 pc papaya

6 oz. rambutan

1 pc Scotch Bonnet pepper

2 Tbsp.  tomato paste

1 Tbsp.  apple cider vinegar

1 tsp black pepper

2 tsp salt

1 Tbsp.  Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1) Peel and cut papaya in 1-inch rough cubes.

2) Cut the rambutan skin lengthwise, scoop out the fruit and remove the seed.

3) In a pot, put all the ingredients (except the vinegar) and cook at medium temperature for 15-20 minutes.

4) Remove from the fire and mix in a blender.

5) Add the vinegar and enjoy!