Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Spicy Papaya-Carrot Salsa 2.7 (7) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: James Baigrie Yield: 3 cups In addition to our Steak, this salsa also goes well with grilled fish; we like it on red snapper. For less heat, seed the chiles. Ingredients 1 small chayote, peeled, seeded, and cut into ¼-inch dice 2 medium carrots, peeled and cut into ¼-inch dice 2 ½ cups papaya (Solo or Mexican) chunks (½ inch) ⅓ cup distilled white vinegar 1 or 2 fresh Scotch bonnet chiles, thinly sliced 1 teaspoon light-brown sugar 1 teaspoon coarse salt Directions 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. Serve warm, cold, or at room temperature. Cook's Notes Salsa can be refrigerated up to 2 weeks. Print