PAPAYA-CILANTRO SALSA
Steps:
- Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.
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
GREEN PAPAYA SALAD
Cucumber can replace the green papaya in this salad.
Provided by GODGIFU
Categories Salad Fruit Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
- If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 7.2 g, Fat 1.6 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 368.1 mg, Sugar 3.9 g
CHUNKY AVOCADO-PAPAYA SALSA
This is based on a recipe in Kim Sunée's wonderful new book, "A Mouthful of Stars" (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn't have Asian pears. So I used an apple, and loved it. It's the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I've made them optional.
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 4 grams
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.
HERB-GRILLED SALMON WITH PAPAYA-CHILE SALSA
Steps:
- To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper. Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow flameproof baking dish. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours. Preheat grill or broiler.
- Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through.
- To make the salsa, place chile peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides. Wrap peppers in plastic wrap and let stand 5 minutes. Remove skin from peppers, halve, seed, and cut into small dice-sized pieces. Transfer to a small bowl and add papaya and red onion. Set aside.
- When ready to serve, spoon salsa over salmon steaks.
CITRUS-FLAVORED BEAN CHILI WITH PAPAYA
Most people don't want chili in the hot, hot summer, but this chili is so good, you just might change your mind! Papayas and orange make a tasty addition to this yummy chili.
Provided by Lantros
Categories Vegetarian Chili
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Combine black beans, pinto beans, papaya, water, 1/2 cup red onion, orange juice, green onions, green chiles, salsa, Cajun seasoning, Italian seasoning, garlic powder, and orange zest in a pot over medium heat; heat to almost boiling. Reduce heat and simmer for 10 to 15 minutes.
- Gently toss remaining 1/4 cup red onion, avocado, and cilantro in a bowl; don't mash the avocado.
- Ladle chili into 4 bowls and sprinkle with mixed topping.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 48.4 g, Fat 8.9 g, Fiber 17.6 g, Protein 13.1 g, SaturatedFat 1.4 g, Sodium 1724.5 mg, Sugar 7.1 g
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
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.
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MEXICAN PAPAYA SALAD | FEASTING AT HOME
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5/5 (13)Total Time 25 minsCategory SaladCalories 109 per serving
- If sensitive to onions, or to remove their “bite”, soak thinly sliced onions in salted water while you make the salad. ( 1/2 teaspoon salt, 1 cup water)
- Halve, seed, peel and cube one half of the papaya, saving the other half for another use. You should have 3-4 cups of 3/4 inch cubes.
- Place the greens in a large, wide, serving bowl or on a large platter. Toss with 1/2 of the onions.
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