Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
                        pepper to taste

Preparation:

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.