Papaya Habanero Salsa
Grrrrrgh!
Course : Salsas
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

3/4 pound Ripe papaya pulp, Skin and seeds removed
1 1/2 pound Fresh habaneros, Seeds and stems removed
1 clove 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 tablespoons White sugar
1/2 teaspoon Salt
1 dash cinnamon
1 tablespoons Cornstarch
2 Cup Water
3/4 tablespoons Brown sugar
 

Preparation:

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.