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.

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