| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Sauce |
16 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ripe papaya pulp; skin & seeds removed |
| 1 1/2 |
lb |
Fresh Habaneros; seeds & stems removed |
| 1 |
|
Clove (large) garlic |
| 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 |
| 1 |
pn |
Cinnamon |
| 1 |
tb |
Cornstarch |
| 2 |
c |
Water |
| 3/4 |
tb |
Brown sugar |
INSTRUCTIONS
Date: Mon, 29 Apr 1996 21:00:34 -0400
From: Walt Gray <waltgray@mnsinc.com>
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.
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