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.
I am sharing this absolutely delicious Papaya Fruit Salsa with Ricki at Diet, Dessert, Dogs for her Wellness Weekends 19-23 September. ; Karen over at Lavender and Lovage for theSeptembers edition of Cooking with Herbs and finally No Waste Food Challenge, which encourages us to use up leftovers. I purchased this papaya early in the week at a discounted price so that I could make a 'Mauritian Beef' Soy Chunk and Papaya Curry, with the other half that would probably have been left in the fridge and then lobbed out eventually, I was able to make this delicious salsa. The challenge is hosted this month by Elizabeth's Kitchen Diary on behalf of Kate from Turquoise Lemons.
Papaya, Coriander and Jalapeno Salsa
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
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.