Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Papaya Salsa

1 medium papaya, ripe
1 medium jalapeño pepper
2 tablespoon Vidalia onion, minced
½ lime
kosher salt
habanero hot sauce

Rinse the ripe papaya and dry with a paper towel. Cut the papaya in half and scoop out the seeds. Discard the seeds, although they are edible. Peel the papaya and chop into small pieces. Add the ¾ cup of the papaya in a medium bowl. Rinse the jalapeño next and dry it. Hold the stem with your left hand, upright on the cutting board, and remove the flesh from the pepper carefully. Leave the seed pod inside. Mince the pepper, yielding almost a tablespoon, and add it to the bowl with the papaya. Add the onion, a pinch of salt, and a squeeze of the lime to the bowl. Stir and set this aside for about 30 minutes to meld the flavors. Add some habanero hot sauce to taste.


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