Papaya And Red Onion Salsa Recipes

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PAPAYA-CILANTRO SALSA



Papaya-Cilantro Salsa image

Provided by Bobby Flay

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/4 cup finely chopped red onions
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons honey
1 medium papaya, peeled, seeded, and cut into small dice
Salt and freshly ground black pepper

Steps:

  • Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.

PAPAYA AND RED ONION SALSA



Papaya and Red Onion Salsa image

Categories     Condiment/Spread     Onion     Pepper     No-Cook     Low Sodium     Papaya     Summer     Cilantro     Gourmet

Yield Serves 4

Number Of Ingredients 6

1/2 firm-ripe papaya
1/4 red onion
1 fresh jalapeño chile
1 tablespoon finely chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon pure maple syrup

Steps:

  • Discard papaya seeds. Peel papaya and chop enough to measure 1/2 cup. Mince enough onion to measure 2 tablespoons and, wearing rubber gloves, mince enough jalapeño (with seeds) to measure 1/2 tablespoon. In a bowl stir together papaya, onion, jalapeño, and remaining ingredients and season with salt. Salsa may be made 1 day ahead and chilled, covered.

PAPAYA AND RED ONION SALSA



Papaya and Red Onion Salsa image

The best substitute for papaya here, believe it or not, is watermelon. Cantaloupe isn't bad either. Serve this with any grilled meat, poultry, or fish.

Yield makes about 2 cups

Number Of Ingredients 8

2 cups papaya in 1/2-inch chunks
1/2 cup minced red onion
1/2 cup minced red, yellow, or green bell pepper or a combination
1 tablespoon extra virgin olive oil
2 tablespoons fresh lime juice
Salt and black pepper to taste
1 jalapeño or other fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste
1/4 cup or more chopped fresh cilantro leaves

Steps:

  • Combine all the ingredients. Let sit for about 5 minutes, then taste and adjust the seasoning.
  • Serve immediately or refrigerate for up to a couple of hours. (Bring back to room temperature before serving.)

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