Rating: 2.71 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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.

Martha Stewart Living, January 2005

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Credit: James Baigrie

Recipe Summary test

Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

7 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
03/31/2009
I didn't have the chayote, so I use a peeled cucumber. Delish, my family loved it!