This recipe calls for the hottest of the hot fresh peppers, the habanero. Use with discretion, and eat it with something starchy to help neutralize the heat.
Peel and seed papaya. Cut into medium chunks. Stem and seed habanero. Cut into small pieces. Process papaya and habanero in blender until broken down slightly. Add remaining ingredients. Process until smooth.
Transfer mixture to saucepan. Bring to boil over high heat, reduce to simmer, and cook until thickened slightly, 10 to 15 minutes. Transfer to bowl; cool to room temperature. Refrigerate, tightly sealed, 2 to 3 weeks.