| 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.
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