Pineapple-Papaya Salsa

Recipe Ingredients

2		Tomatoes (medium)
1 cup	146g / 5.1oz	Diced peeled pineapple
1 cup	146g / 5.1oz	Diced peeled papaya
1/3 cup	20g / 0.7oz	Chopped green onion
3 tablespoons	45ml	Chopped fresh cilantro
1 tablespoon	15ml	Jalapeno chili - minced (small)
1		1/2 tablespoons lemon - juice
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

You could serve this with grilled fish.

MAKES ABOUT 3 CUPS Blanch tomatoes in saucepan of boiling water 2 O seconds. Transfer to bowl of cold water using slotted spoon. Drain. Peel off skin using small sharp knife. Seed and dice tomatoes. Transfer to large bowl. Add all remaining ingredients and toss gently. Let salsa stand 3 hours before serving.

Source:
Josefina Velazquez De Leon's "Mexican Cook Book" 1947

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.