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Spice Island Hot Sauce


Course : Marinades
Serves: 2
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Ingredients:


1 medium papaya -- ripe, chopped

1 medium Onion -- chopped

2 cloves garlic -- minced

4 medium 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 dash nutmeg

1 dash cinnamon

1 dash pepper to taste
 

Preparation / 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.

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