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

  • 1/2 pound red habanero chiles, seeds and stems removed
  • 1 white onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup cider vinegar
  • 1/2 cup lime juice (or lemon juice)
  • 2 tablespoons water
  • 1 medium papaya, boiled until tender, peeled, seeded, and finely chopped
  • 1 tomato, finely chopped
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons dry mustard
  • 1/2 teaspoon turmeric
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