GINGER PAPAYA SALSA

2 ripe papayas, seeded and coarsely chopped
3 scotch bonnet or habanero chilies, seeded
1/4 Cup finely diced crystallized ginger
1/3 Cup dark rum
1/3 Cup fresh lime juice
1/4 Cup coconut juice
1/2 Teaspoon salt
2 1/2 Teaspoons honey
1/8 Teaspoon cardamon
1/8 Teaspoon anise
1/8 Teaspoon cloves
Pinch nutmeg
Pinch cinnamon

Combine all ingredients except ginger in blender.  Puree just until smooth, about 1 minute.  Do not over blend.  Pour into sauce pan.  Add ginger and bring to a boil.  Simmer gently for 10 minutes.  Remove from heat and allow to cool.  

Serving suggestion:  as a sauce for halibut or sea bass.
Note:  Salsa will keep refrigerated for 4 to 6 weeks.
Yield:  2 1/4 cups

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