Papaya Habanero Salsa
NOTE: Habaneros are HOT! To protect yourself, wear rubber gloves and work on a cutting board. Don’t touch your eyes and face unless you want to run around the kitchen wincing in pain.
- 2 habaneros, deseeded and tops removed
- 1large papaya, peeled, deseeded and roughly chopped
- 2tablespoons agave nectar
- 2 limes, juiced
- 1/2teaspoon kosher salt
- Up to 1/4 cup water
- Combine everything in food processor and puree until smooth. Taste, and add more habanero for heat or more lime for acid. It should be quite thin, so if it has the texture of a smoothie, drizzle in a little water until the salsa loosens up. Keep in the fridge for up to two weeks.
Tasting Note: You should taste everything as you cook, so make sure to taste your salsa with a tortilla chip. You want to make sure you have the right balance of seasoning, so trying it with a tortilla chip will give you a more accurate idea.