PAPAYA-HABANERO HOT SAUCE makes 2 cups source:Jump Up and Kiss me Spicy Vegetarian Cooking by Jennifer Trainer Thompson Caribbean sauces often feature tropical fruits such as papayas or mangoes, as well as scorching Scotch bonnet peppers. This sauce is quite hot, with the tropical freshness and fruity aroma . Use it as a table condiment or blend it chunky and serve it as a hot dipping sauce. This sauce will keep for months in the refrigerator....if it lasts that long. 1 ripe papaya, cut in half and seeded 2 Scotch bonnet chilies or habaneros, stemmed 1 small yellow onion 1 cup white distilled vinegar 1 clove garlic 1(1-inch) length fresh ginger root, peeled and coarsely chopped Spoon out the papaya flesh, combine with the remaining ingredients in a food processor, and puree. Pour the sauce into a nonreactive saucepan and heat until just boiling. Remove from the heat, let cool and then bottle. From: Dayton Skelly ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.