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Tex Mex Sauces
Salsa

James Habanero Papaya Salsa

3/4 lb Ripe papaya pulp, Skin & seeds removed 
1 1/2 lb Fresh habanero, Seeds & stems removed 
1 lg Garlic clove 
2 tbs Seedless raisins 
1/2 med Yellow onion, quartered 
1/8 tesp Vanilla, Preferably Mexican
1/8 tesp Fresh ground Jamaican Allspice, coarsely ground
2 tbs White wine vinegar
Salt Pinch cinnamon
1 tbs Cornstarch
2 c Water
1 tbs 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.

A man in love is incomplete until he is married. Then he's finished.

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