Papaya habanero salsa #2

16 Servings

Ingredients

Quantity Ingredient
¾ pounds Ripe papaya pulp; skin & seeds removed
1½ pounds Fresh Habaneros; seeds & stems removed
1 Clove (large) garlic
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
1 pinch Cinnamon
1 tablespoon Cornstarch
2 cups Water
¾ tablespoon Brown sugar

Directions

Date: Mon, 29 Apr 1996 21:00:34 -0400 From: Walt Gray <waltgray@...>

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.

MM-RECIPES@...

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #120

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes