MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       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
  
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