Spicy Papaya-Carrot Salsa

Photo: James Baigrie
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.


  • 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)

  • cup distilled white vinegar

  • 1 or 2 fresh Scotch bonnet chiles, thinly sliced

  • 1 teaspoon light-brown sugar

  • 1 teaspoon coarse salt


  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. 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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