Spicy island hot sauce
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Papaya, coarsely chopped | |
| 1 | medium | Onion, coarsely chopped |
| 2 | mediums | Garlic cloves, minced |
| 4 | Habanero peppers1 | |
| 1 | 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 |
| Black pepper | ||
Directions
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