Papaya habanero salsa
- Course: Salsas Sauces and dressings
- Cuisine: Various North American Various South American
- Yield:
Papaya habanero salsa ingredients
- 3⁄4 lb Ripe papaya pulp
- Skin & seeds removed
- 1 1⁄2 lb Fresh habaneros
- Seeds & stems removed
- 1 large garlic cloves
- 1 1⁄2 T Seedless raisins
- 1⁄2 med Yellow onion, quartered
- 1⁄8 t vanilla
- Preferably mexican
- 1⁄8 t Fresh ground Jamaican
- Allspice, coarsely ground
- 2 T white wine vinegar
- 1 T White sugar
- 1⁄2 t Salt
- Pinch cinnamon
- 1 T Cornstarch
- 2 c water
- 3⁄4 T Brown sugar
Cooking Papaya habanero salsa
1. Combine all ingredients except last 5 in food processor.
2. Process so mixture is well-blended, but retains texture.
3. Place mixture in sauce pan with 1 ½ cup water on md. High heat.
4. Mixi remaining ½ cup water with cornstarch and set aside.
5. Add cinnamon and brown sugar as it begins to boil, stirring frequently.
6. When it comes to a high simmer, add the cornstarch mixture, stirring first.
7. Cook on low boil for 7 minutes, stirring frequently.
8. Set aside overnight.
9. Freezes indefinitely and keeps in the refrigerator for up to 6 weeks.
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