| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 2 | md | Ripe papayas; peel, seed & dice |
| 1 | Clove garlic; minced | |
| 1/2 | md | Red onion; finely diced |
| 1 | tb | Chopped fresh cilantro |
| 1/2 | c | Fresh lime juice |
| 1 | Red jalapeno; finely diced |
INSTRUCTIONS
Mix all the ingredients together and refrigerate for I hour before serving. Yield: Approx. 2 cups SERVING SUGGESTIONS: Try this salsa with a grilled fish such as black bass or with grilled shrimp. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@airmail.net> on Jun 28, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“We don’t change God’s message — His message changes us.”