Papaya Salsa

I've made my popular Black Turtle Bean and Red Pepper Chilli so that we could have enchiladas for supper in the the next few days. To accompany the enchiladas I sometimes make my own tomato salsa or even one with the added crunch of celery.  However, as I still had half a papaya in the fridge left over from the  'Mauritian Beef' Soy Chunk and Papaya Curry early in the week, I thought I'd try my hand at making a papaya fruit salsa.  

I knew it would work, as I've tried both pineapple salsa and mango salsa in the past, but I did not know how much I would like it.  So what was the verdict?!

 Oh my goodness, I not only liked it.  I loved it.  I especially loved how the jalapeno and coriander spiked and imparted its flavours to intensify the papaya pieces.  

It worked beautifully with the enchiladas, as well as tortilla chips which will be light nibbles for tonight's movie.

Papaya, Coriander and Jalapeno Salsa
Serves 6
Ingredients
1/2 papaya, peeled well and seeds removed, then chopped into small pieces
Small handful of fresh coriander, minced
1 small red onion, peeled and minced
Pinch of salt
2 - 4 tablespoons of jalapeno from a jar, minced
Method
Simply stir all ingredients together, then chill for a couple of hours for flavours to kiss each other well before enjoying served over a enchilada, burrito or as a salsa dip for your tortilla chips.