Papaya Habanero Salsa Recipe
Yield: 1 QtRecipe by luhu.jp
Ingredients:
3/4 lbs: Ripe papaya pulp,
Skin & seeds removed,
1 1/2 lbs: Fresh habaneros,
Seeds & stems removed,
1 large: Garlic clove,
1 1/2 tbsp: Seedless raisins,
1/2 medium: Yellow onion, quartered
1/8 tsp: Vanilla,
Preferably mexican,
1/8 tsp: Fresh ground Jamaican,
Allspice, coarsely ground
2 tbsp: White wine vinegar,
1 tbsp: White sugar,
1/2 tsp: Salt,
Pinch cinnamon,
1 tbsp: Cornstarch,
2 cup: Water,
3/4 tbsp: Brown sugar,
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.
WALT
Source from luhu.jp
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.
WALT
Source from luhu.jp