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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Recipe by Mark Miller Adopted 09/06 Ingredients:
2 ripe papayas, seeded and cubed (or substitute with mango) |
1/4 cup crystallized ginger, minced finely |
2 scotch bonnet peppers or 2 habanero peppers, seeded |
1/3 cup dark rum |
1/3 cup fresh lime juice |
1/4 cup coconut juice or 1/4 cup coco lopez |
1/2 teaspoon salt |
2 1/2 teaspoons honey |
1/8 teaspoon cardamom |
1/8 teaspoon anise |
1/8 teaspoon clove |
1 pinch nutmeg |
1 pinch cinnamon |
Directions:
1. Seed and cube papaya (or substitute with mango).
2. Combine with finely minced crystallized ginger.
3. Set aside.
4. Combine the rest of the ingredients in a blender.
5. Puree just until smooth, about 1 minute.
6. Pour into a saucepan.
7. Add papaya and ginger.
8. Bring to a boil.
9. Simmer gently for 10 minutes.
10. Remove from heat and allow to cool.
11. Note: Salsa will keep refrigerated for 4-6 weeks.
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