Spice Island Hot Saucehot sauce 1 papaya, ripe, chopped 1 onion, chopped 2 garlic cloves, minced 4 habaneros, stemmed, seeded 1 tablespoon ginger, finely grated 1/3 cup dark rum 1/3 cup lime juice 1/2 teaspoon salt 2 1/2 teaspoon honey 1/8 teaspoon cardamom, ground 1/8 teaspoon anise, ground 1/8 teaspoon cloves, ground 1/8 teaspoon turmeric, ground 1 pinch nutmeg 1 pinch cinnamon 1 pepper to taste 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. |
