Ginger Papaya Salsa

• 2 ripe papayas, seeded and cubed (or substitute with mango)
• 14 cup crystallized ginger, minced finely
• 2 scotch bonnet peppers or 2 habanero peppers, seeded
• 13 cup dark rum
• 13 cup fresh lime juice
• 14 cup coconut juice or 14 cup Coco Lopez
• 12 teaspoon salt
• 2 12 teaspoons honey
• 18 teaspoon cardamom
• 18 teaspoon anise
• 18 teaspoon clove
• 1 pinch nutmeg
• 1 pinch cinnamon

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.

papayas, ginger, scotch bonnet peppers, dark rum, lime juice, coconut juice, salt, honey, cardamom, anise, clove, nutmeg, cinnamon

Taken from www.food.com/recipe/ginger-papaya-salsa-57860 (may not work)