Prep 15 mins
Cook 0 mins
This I had at my husband's work Party. A wife (ROBIN) of one of the co-workers made this wonderful relish/salsa. I've made it and put it on grilled Salmon, chicken tuna steaks with chips. YuMMMMMMMYYYY. And now is my DD's favorites!!!!!
- 59.16 ml rice vinegar
- 14.79 ml honey
- 1 garlic clove (I put 2)
- 354.88 ml diced papayas
- 113.39 g can diced green chilies
- 118.29 ml finely chopped red onion
- 44.37 ml fresh cilantro
- 0.59 ml cayenne pepper
- Combine vinegar, honey, and garlic in medium bowl.
- Add papaya, chilies, onions, cilantro, and cayenne pepper; toss and chill.
- Serve with corn chips.
This was very good and an interesting way of making the salsa. I did have to re-adjust my Tex-Mex tongue for the vinegar and honey flavors. But after letting the salsa flavors meld a while, I thought the end result was crispyly flavorful. I used my own frozen New Mexico green chiles, and while they are quite a bit hotter than the canned chiles, I didn't have to use very much, maybe a scant Tbsp. Served with warmed, crispy tostados, this was a wonderful treat. Thanks Rita for sharing this definate keeper, which I will make again.
Oh Baby, Oh Baby, Oh Baby!! This is the bomb! I made it exactly as written and wouldn't change a thing. I will definitely make this again and can't wait to make some more to share with my friends. Just had corn chips this time but will try it on other things. Thanks so much for sharing this delightful salsa. Made for ZWT7-Pacific Islands.
I served this on top of black bean quesadillas which made for a fabulous combination. I ended up subsituting mango for papaya at the last minute because I needed to use them up. Otherwise, made as directed. Next time, I might exclude the honey or add more spice to make it less sweet. Made for ZWT7