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Print this Recipe    Habanero Papaya

Papaya Habanero Salsa

3/4 lb ripe papaya pulp, skin and seeds removed
1 1/2 lb fresh habaneros, seeds and stems removed
1 garlic clove
1 1/2 tb seedless raisins
1/2 md yellow onion, quartered
1/8 ts vanilla
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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