Papaya Salsa
Yields: About 2 cups Prep Time: 20 minutes
Ingredients:
- 2 cups firm but ripe papaya, cut into 1/2-inch chunks
- 1/2 cup diced red onion
- 1/2 cup diced red, yellow, or green bell pepper, or a combination
- 2 tablespoons minced fresh chile (like jalapeño or Thai), to taste, or hot red pepper flakes or cayenne pepper, to taste
- 1/4 cup or more chopped fresh cilantro leaves
- 1 tablespoon olive oil
- 3 tablespoons freshly squeezed lime juice, or more to taste
- Salt and freshly ground black pepper
Instructions:
- Combine all ingredients in a medium bowl and stir to combine.
- Let sit for about 5 minutes, then taste and adjust the seasoning, adding more chile, lime juice, or salt as needed.
- Serve immediately or refrigerate for up to a couple of hours. (Bring back to room temperature before serving.)
Variations:
- Citrus Salsa: Substitute a combination of orange, grapefruit, and lemon segments for the papaya. Omit the olive oil.
- Peach-Melon-Tomato Salsa: Use 1 medium ripe tomato, 2 medium peaches, and 1/4 small cantaloupe. Use basil or mint instead of cilantro.
- Chipotle-Cherry Salsa: Replace the papaya with pitted cherries (fresh or frozen); omit the peppers and chile and instead add 1 tablespoon chopped canned chipotle chiles in adobo sauce.
Tips:
- For a sweeter salsa, use more ripe papaya.
- For a spicier salsa, use more chile or hot red pepper flakes.
- If you don't have fresh cilantro, you can use chopped parsley or basil instead.
- This salsa is also great served with chips or on top of grilled fish or chicken.
I hope you enjoy this recipe!
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I hope this helps! Let me know if you have any other questions.