Red Pepper and Papaya Salsa
Makes 6 servings
|1||large red bell pepper, halved|
|1||large ripe papaya, peeled, seeded and finely diced|
|2||green onions, thinly sliced|
|3||tablespoons chopped fresh cilantro|
|2||to 3 tablespoons fresh lime juice|
|1||jalapeño pepper,* finely chopped|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Grill bell pepper halves skin-side down on covered or uncovered grill over medium to hot coals 15 to 25 minutes or until skin is charred, without turning. Remove from grill and place in plastic bag until cool enough to handle, about 10 minutes.
- Place papaya in medium bowl. Stir in onions, cilantro, 2 tablespoons lime juice and jalapeño. Remove bell pepper skins with paring knife and discard. Chop bell pepper and stir into papaya mixture. Add remaining 1 tablespoon lime juice, if desired. Serve chilled or at room temperature over grilled chicken.
Vary this intriguing salsa by using a ripe mango or nectarines instead of a papaya. Basil and mint infuse the salsa with an even more tropical flavor. It is also great with grilled fish, chicken, clams, oysters or fajitas.
|Total Fat||<1 g|
|Calories from Fat||3 %|
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