Total Time
20mins
Prep 20 mins
Cook 0 mins

From Gourmet magazine, July 2001.

Ingredients Nutrition

  • 1 cup finely diced peeled firm-ripe papaya (from 1)
  • 12 cup finely diced peeled firm-ripe mango (from 1)
  • 12 cup finely chopped white onion
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lime juice
  • 12-1 teaspoon minced fresh jalapeno chile, including seeds
  • 12 teaspoon salt

Directions

  1. Combine all ingredients together.

Reviews

(4)
Most Helpful

Really enjoyed this GREAT SALSA! Did use the sweeter Vidalia, & also seeded the jalapeno before mincing it & using just 1/2 teaspoon of it! Still, I like to think that I got enough of the chili to know it was in there! Thanks for sharing a great recipe! [Made & reviewed while touring South & Central America on the Zaar World Tour 4]

Sydney Mike June 25, 2008

Wonderful and different salsa than I'm used to! Great flavor! I used a Vidalia onion. Made for ZWT4 for the Tastebud Tickling Travellers.

Lainey6605 June 16, 2008

This was a great salsa, enjoyed the flavor, I did increase the number of jalapeno's, but I like my salsas spicey. I also used a red onion, as that is what I had on hand and it worked great.

morgainegeiser June 15, 2008

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