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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef Jimmy Schmidt
Servings: 1 1/4 cups
2 tablespoons extra virgin olive oil
1 teaspoon slivered garlic
1 teaspoon paprika, mild or hot to your taste
red pepper flakes (optional)
1 ripe papaya, peeled, cut in half, seeded and cut into fine dice
2 tablespoons fresh lime juice
sea salt
1 tablespoon chopped fresh cilantro
In a small nonstick skillet, combine the olive oil and garlic over medium heat until tender but not browned, about 3 minutes. Stir in the paprika and red pepper flakes, if using, for 1 minute. Remove from the heat. Add the papaya, tossing to combine. Add the lime juice and season with salt to taste. Stir in the cilantro. Cover and refrigerate until ready to serve.