Guava papaya salsa
Can tropical fruit do a salsa? The answer is a resounding yes. In this recipe, guava tropically complements papaya's great taste, turning a salsa into an exotic tango.
- Red guavas - 3
- Papaya - 1 Solo or 1/4 Caribbean Red papaya
- Scallions - 1 bunch
- Limes - 3
- Sugar - 1 tsp
- Pepper - to taste
- With a veggie peeler, peel off the guava's skin and slice in half. Scoop out the seed cavity and any remaining seeds. Slice into small pieces. Add to a medium-sized bowl.
- Slice the papaya in half, scoop out the seeds. With a large spoon, scoop out the flesh. For a Caribbean Red papaya, there's an easy way to do this. Click here...
- Chop the papaya into small pieces, about the same size as the guava's pieces.
- Chop the fresh scallion into the bow. Add the juice of the 3 limes, sugar and pepper. Toss to coat.
- Cover and refrigerate at least 2 hours. Toss gently before serving.