[CH] papaya-pineapple salsa
Jim Weller (arcticchef@theedge.ca)
Sat, 07 Oct 2006 22:05:22 -0600
I made a batch recently. It goes well with roast pork
and chicken. This Acapulco recipe calls for fresh cubes of papaya and
pineapple, mild red onion, cilantro and sliced rings of green and red
chilies, all tossed with a bit of olive oil and lemon juice. I had to
make do with canned pineapple tidbits, canned papaya from the Asian
store and canned green New Mexico chilies with a sprinkle of cayenne but
it was pretty good all the same. I also added some chopped garlic
chives. And the juice from the canned fruit.... with a squeeze of lemon
it goes well with Navy rum.
Cheers,
Jim in Yellowknife