Title: Papaya habanero salsa
 Categories: Salsas, Chiles, Fruits
      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