b'Justins Spicy Vegetable Sauce2 tsp Coconut Oil 2 T Ginger (minced)4 Hawaiian Hot Peppers, to1 can Coconut Milktastetsp Salt5 Garlic cloves (minced)C Nut Butter (optional)Directions1.Mince the Hawaiian hot peppers, garlic and ginger2.Heat coconut oil over medium heat in a small sauce pan3.Add the peppers, garlic and ginger, saut for 90 seconds to 3 minutes, until fragrant, stir constantly and be careful not to burn4.Turn heat down to medium-low, add the coconut milk, heat slowly until bubbling, add salt5.If adding nut butter, remove aboutcup of the hot liquid and combine in a separate container with nut butter; stir vigorously until nut butter is fully incorporated, then recombine with rest of saucePapaya SalsaServes 105 lbs ripe PapayaC Cilantro4 lg Tomatoes 2 T Olive Oil1 sm Onion Salt and Pepper, to tasteDirectionsDip / Sauce1.Finely chop cilantro and place into a large bowl2.Finely mince onion and place into bowl with cilantro3.Chop tomatoes and add to bowl 4.Deseed and skin the papaya5.Chop papaya into small pieces and combine remaining ingredients6.Mix well and serve chilledTHE PACIFIC QUEST COOKBOOK85'