Title: Spicy Island Hot Sauce
Categories: Sauce Hot
Yield: 2 Cups
| 1 | | Ripe papaya, peeled, seeded, |
| | | And coarsely chopped |
| 1 | md | Yellow onion, coarsely |
| | | Chopped |
| 2 | md | Garlic cloves, minced |
| 4 | | Scotch bonnet or habanero |
| | | Peppers, stemmed and seeded |
| 1 | | Inch length of fresh ginger, |
| | | Peeled and coarsely chopped |
| 1/3 | c | Dark rum |
| 1/3 | c | Fresh lime juice |
| | | 1/ ts salt |
| 2 1/2 | ts | Honey |
| 1/8 | ts | Cardamom |
| 1/8 | ts | Anise |
| 1/8 | ts | Cloves |
| 1/8 | ts | Turmeric |
| | pn | Nutmeg |
| | pn | Cinnamon |
| | | Freshly ground black pepper |
| | | To taste |
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.