Title: Papaya Habanero Salsa
Categories: Salsa Chile Fruit
Yield: 1 Qt

3/4	lb	Ripe papaya pulp,
		Skin & seeds removed
1 1/2	lb	Fresh habaneros,
		Seeds & stems removed
1	lg	Garlic clove
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
		Pinch 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.

WALT From: Auntiefifi@aol.Com Date: Mon, 29 Apr 1996 22:12:54 -0400

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