| 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 <liveoak@polaris.net> on May
26, 1997
A Message from our Provider:
“Where love is, God is. #Henry Drummond”