Spice island hot sauce
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Papaya, ripe, chopped | |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 4 | Habaneros, stemmed, seeded | |
| 1 | tablespoon | Ginger, finely grated |
| ⅓ | cup | Dark rum |
| ⅓ | cup | Lime juice |
| ½ | teaspoon | Salt |
| 2½ | teaspoon | Honey |
| ⅛ | teaspoon | Cardamom, ground |
| ⅛ | teaspoon | Anise, ground |
| ⅛ | teaspoon | Cloves, ground |
| ⅛ | teaspoon | Turmeric, ground |
| pinch | Nutmeg | |
| pinch | Cinnamon | |
| Pepper to taste | ||
Directions
Combine all ingredients in blender and puree just until smooth, or about 1 minute, taking care not to overblend or aerate. Pur into a saucepan and bring to a boil, then simmer gently, uncovered, for 10 minutes. Remove from heat and allow to cool before bottling.
The sauce will keep for approximately 6 weeks in the refrigerator.
This sauce makes a good dip for vegetables as well as a good marinade for all types of meat, poultry and fish.