---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Caribbean Sun-Of-A-Beach Hot Pepper Sauce
 Categories: Sauces, Condiments, Chilies, Caribbean, Fruit
      Yield: 1 quart
 
    1/2 lb Red habanero chiles, seeds
           -and stems removed
      1    White onion, chopped
      2 cl Garlic, chopped
    1/2 c  Cider vinegar
    1/2 c  Lime juice (or lemon juice)
      2 tb Water
      1 md Papaya, boiled until tender,
           -peeled, seeded, and finely
           -chopped
      1    Tomato, finely chopped
      1 ts Thyme
      1 ts Basil
    1/2 ts Ground nutmeg
      2 tb Dry mustard
    1/2 ts Turmeric
 
  If there were a typical eastern Caribbean hot sauce, this might be
  it. It has hints of Trinidad, Barbados, and even Grenada. To be
  perfectly authentic, you should buy or grow the red habaneros so
  popular in that part of the Caribbean, called Congo or Bonney
  peppers.
  
  Combine the chiles, onion, garlic, papaya, and tomato in a food
  processor and puree (you may have to do this in batches). Remove
  to a shallow bowl. Combine the vinegar, lime juice, and water in a
  saucepan and heat until it reaches a slight boil, then sprinkle
  the thyme, basil, nutmeg, mustard, and turmeric. Pour this hot,
  spiced mixture over the reserved puree and mix thoroughly. It will
  last up to eight weeks in the refrigerator.
  
  Recipe by: Dave DeWitt and Chuck Evans www.fiery-foods.com

  From: Josefina Anita Brown-King

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