© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, August 1999
Servings: about 4 cups
This is a delicious topper for chicken and all kinds of seafood.
1 ripe papaya, peeled, seeded, chopped
1 ripe mago, peeled, seeded, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, chopped
½ cup finely chopped fresh cilantro
⅓ cup canned papaya nectar
5 tablespoons fresh lime juice
1½ tablespoons minced peeled fresh ginger
1½ tablespoons finely chopped jalapeño chiles
Combine all ingredients in large bowl. Season salsa to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 1 day.