Caribbean Mustard Hot Sauce

This is the creation of Chef Jeffrey Starr of the Sutter Home Winery. We tasted this as a dipping sauce for some awesome Shrimp and Crab Toasts.

2 papaya, skins removed and dice
1 banana (peeled, of course)
4 tablespoons, diced white onion
4 habanero chilies, seeds and stems removed
1 tablespoon minced garlic
2 tablespoons minced cilantro
2 tablespoons sesame oil
2 star anise (whole), crushed fine
2 tablespoons minced lime zest
1 1/4 cup rice vinegar
1/2 cup orange juice
1/2 cup Le Cordon Bleu Extra Strong Dijon Mustard or other strong dijon

Combine all ingredients except mustard in a saucepan and bring to a boil. Simmer for 20 minutes. Let cool. Add mustard. Blend sauce until smooth. Pass the sauce through a fine mesh strainer. Refrigerate.