Spicy island hot sauce

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

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