© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
Subscribe in a reader | | |
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.
Serving Suggestion:
Serve with Floribbean Chicken with Papaya Salsa.