Citrus-Papaya Salsa
- Yield: 8 servings
- Prep: 15 mins
- Cook: 0 mins
The flavors intensify the longer it sits around. Serve it with any savory dish, or with toast and cheese.
Ingredients
- 1/2cup minced red onion
- 3cups boiling water
- 3 to 4-- medium oranges
- 1-- ripe papaya (1 pound)
- 1dash salt
- 1teaspoon minced chipotle chiles
- 1tablespoon fresh lemon or lime juice
- 1tablespoon cider vinegar
- 1tablespoon light-colored honey
Instructions
- Place the onion in a strainer over a bowl in the sink. Pour in the boiling water, and let it drain for at least 5 minutes.
- Peel the oranges, then section them over a medium-sized bowl, to save all the juices.
- Cut the papaya in half lengthwise, and scoop out the seeds. (You can reserve them and use them as a garnish.) Dice the pulp, and add it to the oranges au jus. Add the remaining ingredients (including the onions), and mix until thoroughly combined.
- Store in a tightly covered container in the refrigerator for up to two weeks. Serve cold, topped with the reserved papaya seeds, if desired. Makes 2 cups.
Note: Use chipotle chiles out of a can. Wash your hands and cutting surface after preparing them.
Recipe courtesy of Mollie Katzen.
Nutritional Info *per serving
- Calories 25
- Glycemic Load 1
- Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 20mg
- Potassium 90mg
- Carbohydrate 7g
- Fiber 1g
- Sugars 5g
- Protein 0g
- Trans Fat 0g
- Vitamin A 4%
- Vitamin C 45%
- Calcium 2%
- Iron 0%
