Citrus-Papaya Salsa

  • Yield 8 servings
  • Prep 15 mins
  • Cook 0 mins

Mysterious and intense, this salsa has a gradual impact that sneaks up on you.

The flavors intensify the longer it sits around. Serve it with any savory dish, or with toast and cheese.


1/2 cup minced red onion
3 cups boiling water
3 to 4 -- medium oranges
1 -- ripe papaya (1 pound)
1 dash salt
1 teaspoon minced chipotle chiles
1 tablespoon fresh lemon or lime juice
1 tablespoon cider vinegar
1 tablespoon light-colored honey


  1. Place the onion in a strainer over a bowl in the sink.  Pour in the boiling water, and let it drain for at least 5 minutes.
  2. Peel the oranges, then section them over a medium-sized bowl, to save all the juices. 
  3. Cut the papaya in half lengthwise, and scoop out the seeds.  (You can reserve them and use them as a garnish.)  Dice the pulp, and add it to the oranges au jus. Add the remaining ingredients (including the onions), and mix until thoroughly combined.
  4. Store in a tightly covered container in the refrigerator for up to two weeks.  Serve cold, topped with the reserved papaya seeds, if desired. Makes 2 cups.

Note: Use chipotle chiles out of a can. Wash your hands and cutting surface after preparing them.

Recipe courtesy of Mollie Katzen.



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