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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kevin Tu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.