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
Source: Martha Stewart Living, January 2005
- 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
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.
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.