|Sun of a Beach Salsa
Although the flavors incorporated in this sauce are derived mainly from the Caribbean, with hints of Trinidad, Barbados, and even Grenada, it's still a special sauce to serve at a Cinco De Mayo celebration.
To be perfectly authentic, you will need to buy or grow the red habaneros
so popular in that part of the Caribbean, called Congo or bonney peppers. However, if you can't handle the really hot stuff, you can opt for milder chili peppers
|Combine and puree chiles,
onion, garlic, papaya, and tomato in a food processor. You may
have to do this in batches. Remove to a shallow bowl.
Combine the vinegar, limejuice, and water in a saucepan and heat until reaching 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.
Yield: 3 to 4 cups