Serve this tomato-free salsa over mixed greens, beans and rice, or grilled fish. If you don't live in a tropical area, you can find fresh papaya at some health food stores or Hispanic markets. When we were in Hawaii, I made this salsa with halved local cherry tomatoes and it was just as tasty! Remember to score your unripe papayas gently with a knife (shallow, lengthwise slits) to help let out some of the sap as they ripen. The salsa will keep in the fridge in an airtight container for up to 4 days.
Ingredients
3 cups
diced
papaya
½ cups
chopped
cilantro
4
green onions
chopped
2 small
jalapeño peppers
seeded and finely diced
2 small
limes
juiced
½ teaspoons
Herbamare
