Skull-Numbing Hot Sauce

• 2 medium papayas, peeled, seeded and chopped
• 1/2 cup orange juice
• 1/4 cup HEINZ Distilled White Vinegar
• 4 habanero chili peppers, seeded
• 2 Tbsp. brown sugar
• 3 cloves garlic, peeled
• 1 Tbsp. molasses
• 1 Tbsp. GREY POUPON Dijon Mustard

1. Place all ingredients in blender container; cover.
2. Puree until smooth.
3. Pour into saucepan.
4. Bring to boil.
5. Reduce heat to medium-low; simmer 5 min.

papayas, orange juice, white vinegar, chili peppers, brown sugar, garlic, molasses, poupon

Taken from www.kraftrecipes.com/recipes/skull-numbing-hot-sauce-56583.aspx (may not work)