Spice Island Hot Sauce

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Description
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Ingredients
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 teaspoons 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 black pepper to taste

Directions
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.