Ginger Papaya Salsa

Recipe by Mark Miller Adopted 09/06

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

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.