Papaya Salsa
by Divina P in User ContributedThis vibrant salsa is a great accompaniment to fish, prawns, scallops or chicken.
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Step 1: Toast the sesame seeds
In a pan over medium heat, toast sesame seeds until lightly golden brown.
Transfer to plate and let cool.
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
Step 2: Prepare the papaya
Cut the both ends of the papaya. Place the base of the papaya on a chopping board. Peel with a chef's knife from top to bottom.
Cut in half and remove seeds and scrape the fiber with a spoon.
Cut into 1/4-inch dice. Transfer to a bowl.
- 1 small ripe firm papaya
Step 3: Combine the ingredients
Add all the ingredients to a bowl with the papaya along with the toasted sesame seeds.
Allow the salsa to sit for 30 minutes. Serve with your choice of protein.
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 cup mint leaves, chopped
- 1 tsp chili oil*
- 1 tsp pure black sesame oil
- 2 tsp lime juice
- 2 tbsp rice vinegar
- Sea salt and freshly cracked black pepper to taste
Notes
Papaya contains the enzyme papain that helps digest protein.
You can substitute papaya with mango or pineapple.
Mint leaves can be substituted with cilantro leaves.
* Chili oil can be found at Chinese or Asian grocery stores.
