Papaya Salsa

Name: Papaya Salsa
Yield: Makes about 4 1/2 cups
Ingredients: 2 pounds papaya (2 preferably pinkfleshed strawberry variety), peeled, seeded, and cut into 1/4-inch dice; 1 1/2 cups diced (1/4-inch) fresh pineapple (from 1/2 small pineapple); 2 green onions, finely chopped; 1 small garlic clove, minced; 2 tablespoons fresh lime juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper

November 7, 2012

Recipe information

Yield
Makes about 4 1/2 cups

Ingredients

2 pounds papaya (2 preferably pinkfleshed strawberry variety), peeled, seeded, and cut into 1/4-inch dice

1 1/2 cups diced (1/4-inch) fresh pineapple (from 1/2 small pineapple)

2 green onions, finely chopped

1 small garlic clove, minced

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/4 teaspoon black pepper

Preparation

In a large bowl, stir together all the ingredients; serve. This can be made up to 1 hour ahead, kept at room temperature, or kept, covered, in the refrigerator overnight.

The Epicurious Cookbook

TagsSalsa Condiment Sauce Papaya Fruit Pineapple Nut Free Gluten Free Dairy Free Vegan Vegetarian Easy Quick Make Ahead Weeknight Meals No-Cook Epicurious Cookbooks

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.