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Red Pepper and Papaya Salsa
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Publications International, Ltd., the Editors of. "Red Pepper and Papaya Salsa." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/red-pepper-and-papaya-salsa-recipe.htm> 05 December 2008.
Red Pepper and Papaya Salsa
Yield: Makes 6 servings
Ingredients:
1
large red bell pepper, halved
1
large ripe papaya, peeled, seeded and finely diced
2
green onions, thinly sliced
3
tablespoons chopped fresh cilantro
2
to 3 tablespoons fresh lime juice
1
jalapeño pepper,* finely chopped
Preparation:
1.
Grill bell pepper halves skin-side down on covered or uncovered grill over medium to hot coals 15 to 25 minutes or until skin is charred, without turning. Remove from grill and place in plastic bag until cool enough to handle, about 10 minutes.
2.
Place papaya in medium bowl. Stir in onions, cilantro, 2 tablespoons lime juice and jalapeño. Remove bell pepper skins with paring knife and discard. Chop bell pepper and stir into papaya mixture. Add remaining 1 tablespoon lime juice, if desired. Serve chilled or at room temperature over grilled chicken.
Variation:
Vary this intriguing salsa by using a ripe mango or nectarines instead of a papaya. Basil and mint infuse the salsa with an even more tropical flavor. It is also great with grilled fish, chicken, clams, oysters or fajitas.
Nutritional Information:
| Serving Size: | |
| Sodium | 16 mg |
| Protein | 1 g |
| Fiber | 2 g |
| Carbohydrate | 13 g |
| Total Fat | <1 g |
| Calories from Fat | 3 % |
| Calories | 57 |
Dietary Exchange:
| Fruit | 1 |
This recipe appears in: Salsa
