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    PAPAYA-HABANERO SALSA


    Source of Recipe


    Aunt Saunny

    This is a great marinade because papain, an enzyme present in
    papaya, is a natural meat tenderizer. We use the salsa to marinate
    fajitas, but it also tastes great with lobster, crab, and shrimp
    dishes.

    1 ripe papaya, halved, seeded, and peeled

    1/2 habanero chile, seeded and minced

    1/4 tsp sugar

    2 Tbs lemon juice

    1 Tbs olive oil

    1 yellow tomato, seeded and finely diced

    1 red bell pepper, roasted, peeled, stemmed, seeded, and finely diced

    1/2 cup coarsely chopped fresh cilantro

    1 Tbs minced fresh mint

    salt

    Dice half of the papaya and set it aside. Cut up the other half,
    place in the blender, and add the habanero chile, sugar, lemon
    juice, and olive oil. Purée until smooth. Transfer the purée to a
    non-reactive bowl and add the reserved diced papaya, tomato, bell
    pepper, cilantro, and mint. Mix well and season to taste with salt.
    Let stand for 15 minutes to allow the flavors to blend before
    serving. Yield: 21*2 to 3 cups.
 

 

 

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