Spicy Island Hot Sauce Here's a Caribbean-style hot sauce recipe (much like Matouk's) from Hot Licks by Jennifer Trainer Thompson. ISBN 8-8118-0575-1. 1 ripe papaya, peeled, seeded, and coarsely chopped 1 med. yellow onion, coarsely chopped 2 med. garlic cloves, minced 4 scotch bonnet or habanero peppers, stemmed and seeded 1-inch length of fresh ginger, peeled and coarsely chopped 1/3 cup dark rum 1/3 cup of fresh lime juice 1/ teaspoon salt 2 1/2 teaspoons honey 1/8 teaspoon cardamom 1/8 teaspoon anise 1/8 teaspoon cloves 1/8 teaspoon turmeric pinch of nutmeg pinch of cinnamon freshly ground black pepper to taste 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. Brent Jones jones@msuacad.morehead-st.edu From the Chile-Heads Recipe Collection http://neptune.netimages.com/~chile/recipes.html