Hawaiian papaya and cucumber salsa
Looking for an alternative to traditional tomato-based salsas? This easy recipe puts an island twist on the classic appetizer with a combination of cucumber and papaya that yields a sweet-and-salty crunch in every bite. Papaya is best used when it’s bright yellow in color. Make sure to scoop out the seeds for the best tasting results. While the salsa is a perfect topper for grilled chicken or pork as an entree, it also pairs well with tortilla or plantain chips. You can also turn up the heat by stirring in red pepper flakes, cayenne pepper, or diced jalapeños. It’s a perfect, fresh and health-conscious appetizer choice for a summer party.
Rice wine vinegar
1 large, peeled, seeded and coarsely chopped (about 11⁄2 cups)
1 large, peeled and coarsely chopped
1 Tbsp, chopped
- Combine first six ingredients in a medium bowl; sprinkle with cilantro. Serve immediately or cover and chill until ready to serve. Serve with baked tortilla chips or over grilled meat, chicken or fish. Yield: 12 servings (serving size: 1⁄4 cup).