Total Time
25mins
Prep 15 mins
Cook 10 mins

Recipe by Mark Miller Adopted 09/06

Ingredients Nutrition

Directions

  1. Seed and cube papaya (or substitute with mango).
  2. Combine with finely minced crystallized ginger.
  3. Set aside.
  4. Combine the rest of the ingredients in a blender.
  5. Puree just until smooth, about 1 minute.
  6. Pour into a saucepan.
  7. Add papaya and ginger.
  8. Bring to a boil.
  9. Simmer gently for 10 minutes.
  10. Remove from heat and allow to cool.
  11. Note: Salsa will keep refrigerated for 4-6 weeks.

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