Spice Island Hot Sauce

Recipe Ingredients

1		Papaya - ripe, chopped
1		Onion - chopped
2		Garlic cloves - minced
4		Habaneros - stemmed, seeded
1 tablespoon	15ml	Ginger - finely grated
1/3 cup	78ml	Dark rum
1/3 cup	78ml	Lime juice
1/2 teaspoon	2.5ml	Salt
2 1/2 teaspoons	12ml	Honey
1/8 teaspoon	0.6ml	Cardamom - ground
1/8 teaspoon	0.6ml	Anise - ground
1/8 teaspoon	0.6ml	Cloves - ground
1/8 teaspoon	0.6ml	Turmeric - ground
1		Nutmeg
1		Cinnamon
		Pepper to taste

Recipe Instructions

Combine all ingredients in blender and puree just until smooth, or about 1 minute, taking care not to over-blend or aerate. Puree 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.

Source:
Charlotte's Gardens

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