Difference between revisions of "Papaya Salsa"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
||
| Line 21: | Line 21: | ||
# Refrigerate, covered, until ready to use, no longer than 4 hours. | # Refrigerate, covered, until ready to use, no longer than 4 hours. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Salsa Recipes]] | [[Category:Salsa Recipes]] | ||
[[Category:Lime juice Recipes]] | [[Category:Lime juice Recipes]] | ||
Revision as of 11:10, 5 May 2012
Description
Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
- Makes 4 cups.
Ingredients
- 2 ripe papayas (about 1 pound each)
- 2 ripe plum tomatoes, seeded and cut into ¼-inch dice
- 1 tablespoon seeded, finely chopped jalapeño pepper
- ⅓ cup finely chopped red onion
- ¼ cup chopped fresh cilantro or flat-leaf parsley
- finely grated zest of 2 limes
- ⅓ cup fresh lime juice
Directions
- Peel and seed the papaya and cut it into ¼-inch dice.
- Place in a medium-size bowl.
- Gently fold the tomatoes, jalapeño, red onion, cilantro and lime zest into the papaya.
- Toss in the lime juice.
- Refrigerate, covered, until ready to use, no longer than 4 hours.
