Habanero Hot Sauce
Contributed by Jim Phelan


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


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

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