PAPAYA AND GREEN CHILI SALSA
This I had at my husband's work Party. A wife (ROBIN) of one of the co-workers made this wonderful relish/salsa. I've made it and put it on grilled Salmon, chicken tuna steaks with chips. YuMMMMMMMYYYY. And now is my DD's favorites!!!!!
Provided by Rita1652
Categories Sauces
Time 15m
Yield 1 bowl of dip, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine vinegar, honey, and garlic in medium bowl.
- Add papaya, chilies, onions, cilantro, and cayenne pepper; toss and chill.
- Serve with corn chips.
Nutrition Facts : Calories 21.9, Fat 0.1, Sodium 136.4, Carbohydrate 5.5, Fiber 0.7, Sugar 4.1, Protein 0.3
PAPAYA SALSA
Categories Condiment/Spread Fruit No-Cook Quick & Easy Papaya Pineapple Summer Gourmet
Yield Makes about 4 1/2 cups
Number Of Ingredients 7
Steps:
- Stir together all ingredients.
GREEN PAPAYA SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro.
GREEN PAPAYA SALSA
Serve with Jerk Chicken, Black Bean Sauce and Plantain chips as one suggestion. Use your imagination. Would do well with fish and pork too.
Provided by Ambervim
Categories Low Protein
Time 20m
Yield 2 Lbs
Number Of Ingredients 9
Steps:
- Combine papaya, tomato, onion, jalapeno, orange juice and lime juice in a skillet. Gently warm over medium heat.
- When the relish is warm, remove from heat and add cilantro, mint and salt.
Nutrition Facts : Calories 170.3, Fat 1, SaturatedFat 0.3, Sodium 902.3, Carbohydrate 41.9, Fiber 7, Sugar 28.3, Protein 2.8
TAMARIND GLAZED DUCK BREAST WITH THAI RED CURRY TAMALE GREEN PAPAYA AND CORN SALSA
Steps:
- In a small saute pan, dry roast the cumin, coriander, and pepper until fragrant, about 2 to 3 minutes and then grind into a powder. In a food processor, puree the shallots, garlic, lemon grass, galangal, and cilantro. Add the pureed chiles, tomato paste, lime juice, shrimp paste, ground spices, and blend until smooth.;
- In a heavy bottomed pot over high heat, season the duck legs with salt and pepper and sear until golden brown. Remove the duck legs and using the same pot, saute the onions until they are translucent. Add the curry paste to the onions and cook over medium heat for 4 minutes. Add the coconut milk and simmer for another 2 minutes. Return the duck legs to the pot and fill with enough water to just cover the duck. Bring to a simmer and cook for 1 1/2 to 2 hours until the meat falls off the bone. Remove from heat and when cool, pick all of the meat off the bones and add only the meat to the remaining broth.
- In a large mixing bowl, combine the duck broth, rice, scallions, and red bell pepper. Season with the salt and pepper. Lay a banana leaf shiny side down, and place about 1 cup of the rice mixture in the center of the leaf. Fold the ends over the rice to form a sealed packed. Continue making the tamales. Using a wok or a double boiler, steam the tamales until the rice is very hot, about 10 to 15 minutes.
- In a large mixing bowl, combine the corn, red onion, papaya, tomatoes, cilantro, lime juice, fish sauce, cumin, salt and pepper. Allow the mixture to sit for about 1 hour for the lime juice to soften the papaya.
- TAMARIND GLAZE: 1 cup tamarind paste 1/4 cup sliced shallots 2 tablespoons garlic, chopped 1/2 cup lemon grass, sliced 2 Kaffir lime leaves 2 Thai bird chiles 1/2 cup crushed rock sugar 1 tablespoon whole cumin seed, toasted 2 quarts chicken stock or water Salt and pepper, to taste
- In a medium, non-reactive pot, combine the tamarind paste, shallots, garlic, lemon grass, Kaffir lime leaves, Thai bird chiles, rock sugar, cumin seed, water, salt and pepper. Simmer lightly for about one hour until the glaze is thick and syrupy. Strain and season with salt.
- DUCK BREAST 4 (6 1/2-ounce) duck breasts 1 cup tamarind glaze Salt and pepper, to taste
- Using a sharp knife, score the duck skin, in half- inch intervals. Season the duck with the salt and pepper and place skin side down on a hot grill. Be careful of the errant flames that may flare up. Continuously brush the duck with the tamarind glaze as it cooks. Flip the duck when the skin is very golden and continue to brush with the glaze. Cook for about 7 minutes more for medium rare. Allow the duck to rest for 3 minutes before slicing.
- GARNISH: Red corn tortillas Canola oil, for frying 1 teaspoon ground cumin 1 teaspoon salt 1/4 cup sliced scallions
- Using a sharp knife, cut the tortilla into thin strips. Fill a fryer or medium heavy pot 1/3 full with oil and heat over high heat to 350 degrees. Add the tortillas and fry until crispy. Drain on paper towels and sprinkle with the cumin and salt.
- PLATING Place a hot tamale on each plate and make a cut down the center. Squeeze the 2 sides together, like you would to a baked potato. Thinly slice each duck breast and fan it out, skin side up, around each tamale. Place a mound of the salsa in the center between the duck and tamale, and top with the tortilla. Drizzle some of the remaining glaze around the plate and sprinkle with the sliced scallions.
- Wine suggestion: Bedford Thompson Cabernet Franc 1995
GREEN CHILE CHEESECAKE WITH PAPAYA SALSA WILSON
Provided by Sondra Wilson
Categories Appetizer Bake Vegetarian Cheddar Cream Cheese Papaya Cornmeal Hot Pepper Sour Cream Cilantro Monterey Jack Gourmet Washington
Number Of Ingredients 22
Steps:
- Preheat oven to 325°F.
- Make crust:
- Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
- Make filling:
- Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
- Make salsa:
- Peel and seed papaya and coarsely chop (you will have about 1 cup). Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
- Serve cheesecake with salsa.
GREEN PAPAYA SALAD
In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Provided by Julia Moskin
Categories quick, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
- Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
- Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams
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