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Spicy Papaya-Carrot Salsa

This salsa also goes well with grilled fish; we like it on red snapper. For less heat, seed the chiles.

  • yield: Makes about 3 cups
Photography: James Baigrie

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Ingredients

  • 1 small chayote, peeled, seeded, and cut into 1/4-inch dice
  • 2 medium carrots, peeled and cut into 1/4-inch dice
  • 2 1/2 cups papaya (Solo or Mexican) chunks (1/2 inch)
  • 1/3 cup distilled white vinegar
  • 1 or 2 fresh Scotch bonnet chiles, thinly sliced
  • 1 teaspoon light-brown sugar
  • 1 teaspoon coarse salt

Directions

  1. Step 1

    Bring 3/4 cup water, the chayote, and carrots to a boil in a medium saucepan. Add papaya, vinegar, chiles, sugar, and salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes.

  2. Step 2

    Remove from heat. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Salsa can be refrigerated up to 2 weeks; serve warm, cold, or at room temperature.

Source
Martha Stewart Living, January 2005

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Reviews (1)

  • 31 Mar, 2009

    I didn't have the chayote, so I use a peeled cucumber. Delish, my family loved it!