Papaya Habanero Salsa Recipe
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
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 24 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 67mg | 2% |
| Total Carbs 5.85g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.95g | 3% |
| Protein 0.21g | 0% |
