Papaya Habanero Salsa

• 3/4 pound papaya Ripe, pulp, skin & seeds removed
• 1 1/2 pounds habaneros Fresh, seeds & stems removed
• 1 clove garlic large
• 1 1/2 tablespoons raisins Seedless
• 1/2 yellow onion medium, quartered
• 1/8 teaspoon vanilla preferably Mexican
• 1/8 teaspoon Jamaican allspice Fresh ground, coarsely ground
• 2 tablespoons white wine vinegar
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 1 cinnamon
• 1 tablespoon cornstarch
• 2 cups water
• 3/4 tablespoon brown sugar

1. Combine all ingredients except last 5 in food processor.
2. Process so mixture is well-blended, but retains texture.
3. Place mixture in sauce pan with 1 1/2 cup water on md. high heat.
4. Mix remaining 1/2 cup water with cornstarch and set aside.
5. Add cinnamon and brown sugar as it begins to boil, stirring frequently.
6. When it comes to a high simmer, add the cornstarch mixture, stirring first.
7. Cook on low boil for 7 minutes, stirring frequently.
8. Set aside overnight.
9. Freezes indefinitely and keeps in the refrigerator for up to 6 weeks.

papaya, habaneros fresh, garlic, raisins, onion, vanilla, ground, white wine vinegar, white sugar, salt, cinnamon, cornstarch, water, brown sugar

Taken from www.yummly.com/recipe/Papaya-Habanero-Salsa-1667113 (may not work)