Papaya Habanero Salsa


3/4 pound Ripe papaya pulp, skin & seeds removed
1 1/2 pounds Fresh Habaneros, seeds & stems removed
1 Clove (large) garlic
1 1/2 tablespoons Seedless raisins
1/2 medium Yellow onion, quartered
1/8 teaspoon Vanilla, preferably Mexican
1/8 teaspoon Fresh ground Jamaican allspice, coarsely ground
2 tablespoons White wine vinegar
1 tablespoon White sugar
1/2 teaspoon Salt
1 pch Cinnamon
1 tablespoon Cornstarch
2 cups Water
3/4 tablespoon Brown sugar


Combine all ingredients except last 5 in food processor. Process so mixture is well-blended, but retains texture. Place mixture in sauce pan with 1 1/2 cup water on md. high heat. Mix remaining 1/2 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.




16.0 servings


Friday, December 10, 2010 - 1:02am


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