Thursday, December 07, 2006

Papaya Habanero Salsa

3/4 lb Ripe papaya pulp,
Skin & seeds removed
1-1/2 lb Fresh habaneros,
Seeds & stems removed
1 lg Garlic clove
1-1/2 tb Seedless raisins
1/2 md Yellow onion, quartered
1/8 ts Vanilla,
Preferably mexican
1/8 ts Fresh ground Jamaican
Allspice, coarsely ground
2 tb White wine vinegar
1 tb White sugar
1/2 ts Salt
Pinch cinnamon
1 tb Cornstarch
2 c Water
3/4 tb 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.


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