Yo Ho Ho and a Bottle of Rum Caribbean Salsa
photo by Baby Kato
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
4 cups
- Serves:
- 6-8
ingredients
- 1 papaya, peeled and diced
- 2 mangoes, peeled and diced
- 1 red sweet bell pepper, diced
- 1⁄4 cup chopped red onion
- 3 tablespoons cilantro, chopped
- 3 tablespoons lime juice
- 3 tablespoons orange juice
- 2 tablespoons dark spiced rum (Captain Morgan's)
- 3 tablespoons shredded coconut
- salt, to taste
directions
- Combine all and toss.
- Chill in fridge.
- Meanwhile, share the remaining rum left in the bottle with friends, drinking until you can see the bottom of the bottle.
- Remove salsa from fridge if you can find it.
- Serve with grilled jerk chicken or pork.
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Reviews
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My goodness, all the tropical flavors going in the recipe was like being transported to the Islands. I was able to find fresh papayas and mangos in our local grocery store, so it was made fresh. The spiced rum mixture gave it a nice tweak that we all enjoyed. I used the salsa to dress up our baked trout, and it was wonderful. I highly recommend that to everyone. It's a great way to use this delicious tropical salsa. Thanks, Pot Scrubber. We all really enjoyed it.
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Wow, this salsa is excellant. We all enjoyed it very much. I served it with grilled chicken thighs, pork tenderloin and rice. Easy to make, with wonderful flavor and textures. I will certainly be making this again and again. Tastes even better the next day. Thank you so much for sharing your creation with us. Well its 2017 and I have made this wonderful salsa often. It tastes just as great as it did the first time. Tonight I paired it with your wonderful Double Coated Chicken with Cornflakes. It was such a great pairing. This time I omitted the cilantro as what I had was bad. We love this salsa, it is one of my three go to salsa treats.
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RECIPE SUBMITTED BY
Pot Scrubber
United States
Peace, peeps!