| 1 coarsely
chopped papaya 1 coarsely chopped med.onion 2 med. minced garlic cloves 4 habanero peppers seeds removed 1 inch peeled and chopped ginger root 1/3 cup dark rum 1/3 cup fresh lime juice |
1/2
teaspoon salt 2 1/2 teaspoons honey 1/8 teaspoon cardamom 1/8 teaspoon anise seed 1/8 teaspoon clove 1/8 teaspoon turmeric pinch of nutmeg, cinnamon, and black pepper |
Directions:
Combine all ingredients in blender and puree just until smooth, or about 1 minute (taking
care not to overblend and aerate.) Pour into 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 approximately 6 weeks. Makes 2 cups.
Presented by
CZBrats
November 28, 1998
