| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Habanero, Sauce, Carribean | 32 | Servings | |
INGREDIENTS
| 1 | Papaya, coarsely chopped | |
| 1 | md | Onion, coarsely chopped |
| 2 | md | Garlic cloves, minced |
| 4 | Habanero peppers1 | |
| 1 | Inch ginger root, chopped | |
| 1/3 | c | Dark rum |
| 1/3 | c | Fresh lime juice |
| 1/2 | ts | Salt |
| 2 1/2 | ts | Honey |
| 1/8 | ts | Cardamom |
| 1/8 | ts | Anise seed |
| 1/8 | ts | Clove |
| 1/8 | ts | Turmeric |
| 1 | pn | Nutmeg |
| 1 | pn | Cinnamon |
| Black pepper |
INSTRUCTIONS
Combine all ingredients in blender and puree just until smooth, or about 1 minute (taking care not to overblend and aerate). Pour into a 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 approximatly 6 weeks. Makes 2 cups. Per serving: 13 Calories; 0g Fat (4% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 51mg Sodium NOTES : sub 6 dried apricot halves, sub 1/3 tablespoon dried ground habs Posted to CHILE-HEADS DIGEST V3 #336 by shade <[email protected]> on May 26, 1997
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