Green Papaya Salsa

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:

  1. Combine the Papaya, tomato, onion, jalapeno, and juices in a skillet. Warm gently over medium heat.
  2. 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.

 

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