Monday, June 29, 2015

Recipe: Simple Papaya Salsa

With the overwhelming heat the ATL has experienced lately, I'm on a mission to cook as little as possible.  Thankfully, my husband is a wonderful "grill master" and doesn't mind the heat associated with grilling in the early evening sun.

One of the easiest things to make without cooking is homemade salsa.  You can make it any way you like with whatever ingredients you have on hand - it's a win-win situation! When looking for a papaya salsa recipe the other day, I realized I didn't have all the ingredients to make any of them exactly as written.  Therefore, I mixed it up and came up with my own recipe.

Papaya Salsa


  • 1 ripe papaya - diced
  • 1/2 cup jicama - peeled and diced**
  • 1/4 cup roasted (or fresh) red bell peppers 
  • 1/2 bunch green onions
  • 2 t. dried cilantro (fresh is better - use 1/4 cup)
  • 2 t. fresh lime juice
  • salt and pepper to taste

**Jicama peel is not edible


  • Put diced papaya and jicama in mixing bowl and toss with lime juice (this prevents jicama from browning).
  • Put red peppers and green onion into small food processor - pulse to mince.
  • Add minced veggies and cilantro to papaya mixture and mix well.
  • Taste and add salt and pepper, if desired.  
  • Chill for at least 30 minutes so all the flavors meld well.      

We used this fabulous, summery salsa to top grilled Mahi-Mahi, but it also works well with grilled chicken.

Left over recipe ideas: add fresh (or canned) pineapple and some ginger to salsa.  Puree to make fruity gazpacho.  This twist on an old favorite is amazingly refreshing!

Fruit salsa also makes an excellent taco topping in the warmer months! 



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