This is a print preview of "Papaya Habanero Salsa" recipe.

Papaya Habanero Salsa Recipe
by Global Cookbook

Papaya Habanero Salsa
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  Servings: 12

Ingredients

  • 3/4 lb Ripe papaya pulp, skin & seeds removed
  • 1 1/2 lb Fresh Habaneros, seeds & stems removed
  • 1 x Clove (large) garlic
  • 1 1/2 Tbsp. Seedless raisins
  • 1/2 med Yellow onion, quartered
  • 1/8 tsp Vanilla, preferably Mexican
  • 1/8 tsp Fresh grnd Jamaican allspice, coarsely grnd
  • 2 Tbsp. White wine vinegar
  • 1 Tbsp. White sugar
  • 1/2 tsp Salt
  • 1 pch Cinnamon
  • 1 Tbsp. Cornstarch
  • 2 c. Water
  • 3/4 Tbsp. Brown sugar

Directions

  1. Combine all ingredients except last 5 in food processor. Process so mix is well-blended, but retains texture. Place mix in sauce pan with 1 1/2 c. water on md. high heat. Mix remaining 1/2 c. water with cornstarch and set aside. Add in cinnamon and brown sugar as it begins to boil, stirring frequently. When it comes to a high simmer, add in the cornstarch mix, stirring first. Cook on low boil for 7 min, stirring frequently. Set aside overnight. Freezes indefinitely and keeps in the refrigerator for up to 6 weeks.