Last year, one of my friends (who is a fitness guru/health nut) showered the praises of the papaya. I was interested. I had eaten some papaya before, but I'd certainly never cooked with it. Looking around the "internets", I found a recipe for Tomato Papaya Salsa that looked pretty tasty. And it was. You can eat it with chips or serve it with fish...The recipe comes from Food.com.
- 1 cup diced tomatoes
- 1 cup diced papayas
- 1 tablespoon diced purple onions
- 2 teaspoons diced purple onions
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 dash hot sauce
- Combine all ingredients in a medium bowl; stir well.
- Serve at room temperature.
I made a bit more this time and instead of throwing everything in a bowl and stirring, I put the cilantro and onions in my food processor and chopped them up. Then I added the cilantro, sugar, cumin, salt & pepper & hot sauce and pulsed a bit more. Tossed in the tomatoes and pulsed a few seconds. I threw the papaya on top and pulsed a just bit more. This meant I didn't have to dice or chop anything. SO EASY!
Of course, I did have to prep the papaya. Cut it in half...and scoop out the seeds:
Once you have the seeds removed, take a paring knife and peel off the skin. I guess you could peel it beforehand, but this one was particularly ripe and juice went everywhere. Easier to peel later:
I skipped a few picture steps here, but this is after the majority of ingredients had been through the processor and I was ready to chop up the papaya:
And it's done! I swear, half the fun of this recipe (aside from the taste) is enjoying all the beautiful colors that come together.
And today's lesson, kids? Don't go to the grocery store without a list or you end up with a lot of crap you really don't need (but the cup is awesome and who could resist a tiny fry pan big enough to cook one egg AND it was on clearance!):