Yield: 32 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Papaya, coarsely chopped |
| 1 medium | Onion, coarsely chopped |
| 2 mediums | Garlic cloves, minced |
| 4 \N | Habanero peppers1 |
| 1 \N | Inch ginger root, chopped |
| ⅓ cup | Dark rum |
| ⅓ cup | Fresh lime juice |
| ½ teaspoon | Salt |
| 2½ teaspoon | Honey |
| ⅛ teaspoon | Cardamom |
| ⅛ teaspoon | Anise seed |
| ⅛ teaspoon | Clove |
| ⅛ teaspoon | Turmeric |
| 1 pinch | Nutmeg |
| 1 pinch | Cinnamon |
| \N \N | Black pepper |
Combine all ingredients in blender and puree just until smooth, or about 1 minute (taking care not to overblend and aerate). Pour into a saucepan and bring to a boil, then simmer gently, uncovered,for 10 minutes. Remove from heat and allow to cool before bottling. Refrigerated, the sauce will keep approximatly 6 weeks. Makes 2 cups.
Per serving: 13 Calories; 0g Fat (4% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 51mg Sodium NOTES : sub 6 dried apricot halves, sub ⅓ tablespoon dried ground habs Posted to CHILE-HEADS DIGEST V3 #336 by shade <liveoak@...> on May 26, 1997