Papaya habanero salsa

1 Qt

Ingredients

Quantity Ingredient
¾ pounds Ripe papaya pulp,
Skin & seeds removed
1½ pounds Fresh habaneros,
Seeds & stems removed
1 large Garlic clove
1½ tablespoon Seedless raisins
½ medium Yellow onion, quartered
⅛ teaspoon Vanilla,
Preferably mexican
⅛ teaspoon Fresh ground Jamaican
Allspice, coarsely ground
2 tablespoons White wine vinegar
1 tablespoon White sugar
½ teaspoon Salt
Pinch cinnamon
1 tablespoon Cornstarch
2 cups Water
¾ tablespoon Brown sugar

Directions

Combine all ingredients except last 5 in food processor. Process so mixture is well-blended, but retains texture. Place mixture in sauce pan with 1½ cup water on md. high heat. Mix remaining ½ cup water with cornstarch and set aside. Add cinnamon and brown sugar as it begins to boil, stirring frequently. When it comes to a high simmer, add the cornstarch mixture, stirring first. Cook on low boil for 7 minutes, stirring frequently. Set aside overnight. Freezes indefinitely and keeps in the refrigerator for up to 6 weeks.

WALT

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