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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 2 ½ to 3 cups
This is a great marinade because papain, an enzyme present in papaya, is a natural meat tenderizer. We use the salsa to marinate fajitas, but it also tastes great with lobster, crab, and shrimp dishes.
1 ripe papaya, halved, seeded, and peeled
½ habanero chile, seeded and minced
¼ teaspoon sugar
2 tablespoon lemon juice
1 tablespoon olive oil
1 yellow tomato, seeded and finely diced
1 red bell pepper, roasted, peeled, stemmed, seeded, and finely diced
½ cup coarsely chopped fresh cilantro
1 tablespoon minced fresh mint
Salt
Dice half of the papaya and set it aside. Cut up the other half, place in the blender, and add the habanero chile, sugar, lemon juice, and olive oil. Purée until smooth. Transfer the purée to a non-reactive bowl and add the reserved diced papaya, tomato, bell pepper, cilantro, and mint.
Mix well and season to taste with salt. Let stand for 15 minutes to allow the flavors to blend before serving.