Title: Spice Island Hot Sauce
Categories: Bbq Ethnic Meat Sauce Seasoning
Yield: 2 Cups
| 1 | | Papaya, ripe, chopped |
| 1 | | Onion, chopped |
| 2 | | Garlic cloves, minced |
| 4 | | Habaneros, stemmed, seeded |
| 1 | tb | Ginger, finely grated |
| 1/3 | c | Dark rum |
| 1/3 | c | Lime juice |
| 1/2 | ts | Salt |
| 2 1/2 | ts | Honey |
| 1/8 | ts | Cardamom, ground |
| 1/8 | ts | Anise, ground |
| 1/8 | ts | Cloves, ground |
| 1/8 | ts | Turmeric, ground |
| 1 | pn | Nutmeg |
| 1 | pn | 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.