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