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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
black pepper to taste


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.