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 / Directions:
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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