Papaya Habanero Salsa

Photo: flickr user edkohler

Ingredients

3/4 pound Ripe papaya pulp, skin & seeds removed

1 1/2 pounds Fresh Habaneros, seeds & stems removed

1 Clove (large) 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 tablespoon White sugar

1/2 teaspoon Salt

1 pch Cinnamon

1 tablespoon Cornstarch

2 cups Water

3/4 tablespoon Brown sugar

Preparation

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.