Feel the tug, hear the
call of the tropics when you mix this sweet and savory salsa,
luscious with color and flavor and just right for foods from
the grill.
Four Pepper
Papaya Salsa
- 1 ripe mango, peeled
1 papaya, peeled (see tip below)
1/2 red bell pepper, seeded, stemmed
1/2 yellow bell pepper, seeded, stemmed
1/2 green bell pepper, seeded, stemmed
1 serrano chile, seeded, stemmed (see note below)
1 red onion, finely chopped
3 tablespoons fresh lime juice
2 cloves garlic, peeled and minced
1 1/2 teaspoons liquid hot sauce
- Combine mango, papaya,
peppers and chile in food processor and pulse lightly. Do not
over blend.
- Combine red onion, lime
juice, garlic and hot sauce in a medium bowl. Add pepper mixture
from food processor. Mix well. Serve with grilled vegetables,
fish or chicken.
Makes about 2 cups.
Cooking Tip: To Peel a
Mango: Stand the mango on end and slice down along the sides
of the large flat pit with a boning knife or other long, flexible
knife, curving around the pit as you slice. You will end up with
three sections: two larger, rounded sections and a flat center
section. Score the fruit in each rounded section lengthwise into
slices, then crosswise into chunks, if desired. Holding a rounded
section by its edges, push at the curved bottom to turn the rind
inside out. The slices or chunks can then be cut away from the
rind. Trim away rind from the flat center section and separate
as much fruit as possible from the pit. Always cut away from
yourself and be careful - mango is very slippery.
Cook's Note: Because hot
peppers contain oils that can burn your eyes, lips and skin,
protect yourself when working working with peppers by covering
one or both hands with plastic gloves or bags. Be sure to wash
your hands thoroughly before touching your eyes or face.
