This is a Vietnamese inspired salsa which can be served over fish, chicken or vegetables. Select a firm papaya, without blotches or soft spots. You must peel a green papaya before using it. A vegetable peeler works just fine for this. Halve the Papaya lengthwise and scoop out the seeds and discard them. You can then cut each half into quarters lengthwise and use a knife to cut off the whitish membrane where the seeds were encased. Now you can dice up your green papaya. If you cannot find a green one, an under-ripe one that is slightly yellow will still work. This salsa can be made with a ripe papaya, and does not require heating in this case. Mango is also an excellent substitution.
You will need:
- Green Papaya, peeled and diced (about a cup)
- One medium tomato, diced
- One small Vidalia onion, diced
- One small or medium Jalapeno chili, seeded and diced (alternatively you may substitute a canned chipotle pepper if you prefer)
- One half of a fresh orange, juiced (about two or three tablespoons)
- Juice of half a fresh squeezed lime
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
- Sea salt to taste
To prepare the salsa:
- Combine the Papaya, tomato, onion, jalapeno, and juices in a skillet. Warm gently over medium heat.
- When the salsa is warm, remove from the heat and add the fresh chopped herbs and salt. Check for taste. Serve warm or at room temperature.