Title: Papaya Habanero Salsa #2
Categories: Sauce
Yield: 16 Servings

3/4 lb Ripe papaya pulp; skin &
-seeds removed
1 1/2 lb Fresh Habaneros; seeds &
-stems removed
1 Clove (large) garlic
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
1 pn Cinnamon
1 tb Cornstarch
2 c Water
3/4 tb Brown sugar

Date: Mon, 29 Apr 1996 21:00:34 -0400

From: Walt Gray
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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