Chunky Avocado Papaya Salsa Recipes

CHUNKY AVOCADO-PAPAYA SALSA

Chunky Avocado-Papaya Salsa image

This is based on a recipe in Kim Sunée's wonderful new book, "A Mouthful of Stars" (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn't have Asian pears. So I used an apple, and loved it. It's the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I've made them optional.

Provided by Martha Rose Shulman

Categories salads and dressings, appetizer

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

2 medium-size ripe Hass avocados, halved, pitted and cut in small dice
1 small ripe papaya, halved, seeded, peeled and cut in small dice (about 2 cups dice)
1 tart apple, unpeeled, or Asian pear, peeled if desired, cored and cut in small dice
1/4 cup freshly squeezed lime juice
1 fresh red or green serrano chile, seeded and thinly sliced or minced, or more to taste
1/4 cup chopped cilantro
2 tablespoons chopped fresh mint
1/2 small red onion, diced small, soaked for 5 minutes in water to cover, drained and rinsed (optional)
Salt to taste

Steps:

Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 4 grams

CHUNKY SPICY AVOCADO SALSA

Chunky Spicy Avocado Salsa image

Provided by Food Network Kitchen

Categories main-dish

Number Of Ingredients 7

Ingredients

2 avocados, peeled, seeded and chopped
Juice of one lime
1/2 cup onion, finely chopped
1/2 yellow pepper, seeded and finely chopped
3 plum tomatoes, chopped
1 jalapeno, seeded and finely chopped
Salt and pepper

Steps:

Combine all ingredients in a bowl and gently toss to together with a fork.
Variation: Mash the avocados and stir in remaining ingredients.

MICHOACAN CHUNKY AVOCADO AND POTATO SALSA

Michoacan Chunky Avocado and Potato Salsa image

I learned how to make this during my chef assistant days at Draeger's Cooking School. This is a very different salsa because it uses a potato. Please use waxy white potato, Yukon, or red potato for this dish.

Provided by Rinshinomori

Categories Sauces

Time 20m

Yield 4 cup

Number Of Ingredients 9

Ingredients

1 white potato, waxy, quartered, peeled
2 Hass avocadoes
4 tomatoes, juiced and chopped
1 onion, white, medium, finely chopped
6 serrano chili peppers, stemmed and finely chopped
1/4 cup cilantro, chopped
pepper
salt
1 lime, juice of

Steps:

In a saucepan bring a water to a boil and add the potato. Cook the potato for about 15 minutes or until just tender.
Drain and dice the potato into 1/4-inch pieces. Place into a bowl.
Cut the avocado in half lengthwise and remove the pit. Peel the skin and dice the avocado about 1/4-inch pieces. Add the avocado to the diced potato.
Mix in the tomato, onion, chiles, cilantro, salt, pepper and lime juice and combine with avocado and potato mixture. Add more salt if needed and serve at room temperature.

Nutrition Facts : Calories 182.2, Fat 10.8, SaturatedFat 1.5, Sodium 95.9, Carbohydrate 21.6, Fiber 7.7, Sugar 5.5, Protein 3.6

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