Ginger Papaya Salsa

Submitted by katie in the UP

"Recipe by Mark Miller Adopted 09/06"

 

• Ready In: 25mins
• Ingredients: 13
• Yields: 2 1/4 cups
• Serves: 8

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.