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Papaya Habanero Salsa
3/4 lb Ripe papaya pulp; skin & seeds removed
1 1/2 lb Fresh Habaneros; seeds & stems removed
1 Clove (large) garlic
1 1/2 tb Seedless raisins
1/2 md Yellow onion; quartered
1/8 ts Vanilla; preferably Mexican
1/8 ts Fresh ground Jamaican allspice; coarsely ground
2 tb White wine vinegar
1 tb White sugar
1/2 ts Salt
1 pn Cinnamon
1 tb Cornstarch
2 c Water
3/4 tb Brown sugar
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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