© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The New Orleans Times-Picayune, April 11, 1996
1 Ripe papaya, peeled and seeded
1 small Red bell pepper
1 small Red onion
1 Scotch bonnet pepper
6 tablespoons Fresh limes
¼ cup Pineapple juice
¼ cup Fresh cilantro
Salt and pepper to taste
Dice the papaya, red pepper and red onion. Using rubber gloves, finely mince the scotch bonnet pepper. Combine with remaining ingredients in a medium bowl.
Serve with Floribbean Chicken with Papaya Salsa.