Serves 4 as an Appetizer
On a recent trip to Miami, I was fortunate to benefit from the fabulous South American influence on all things food, mood and culture. My order of swordfish came with a generous helping of the most wonderful papaya salsa that made all the difference to the culinary side of the evening. What better way to lighten up a delicious meal on a hot summer night. Here is our strawberry version, but you can easily adapt the recipe to feature mangoes, peaches or papaya instead. Eat it in lieu of guacamole on a hot chicken quesadilla, with fish and meat dishes or simply as a dip for your chips.
Ingredients
1 lb organic strawberries, sliced and diced
1/4 cup of finely sliced spring onions (optional)}
1/2 jalopeno chile, seeded and finely chopped
1/2 cup of chopped cilantro
2 tablespoon of fresh lime juice
Salt and fresh pepper, to taste
Instructions
Combine all ingredients, mxi thoroughly, and set aside in the refrigerator for at least 2 hours for the flavors to combine. Use within 24 hours.
Adaptations
Use 1 to 2 peeled and chopped mangoes, 1/2 chopped yellow pepper, 1/2 chopped red pepper instead of the strawberries for a mango salsa. A papaya salsa, on the other hand, would go well replacing the strawberries with the diced papaya, adding 1/3 red bell pepper, a little olive oil and by using fresh mind instead of the cilantro. For peach salsa, replace the strawberries with chopped fresh peaches. Enjoy!
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