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