Hotsy Corn Papaya Salsa Recipes

HOTSY CORN & PAPAYA SALSA

Steps:

• Peel and remove seed from papaya, cut into 1/2" dice.
• In a bowl, combine all ingredients except cilantro.
• Cover and refrigerate up to 2 hours.
• Just before serving, toss in cilantro.
• Serve chilled with your favorite tortilla chips.

SANGRIA BARCELONA

Steps:

• Make simple syrup by combining water and sugar in saucepan. Stir over low heat until sugar is dissolved. Cover pan and simmer 2 minutes. Remove from heat.
• In large pitcher, mix together wine, club soda, juices, cognac, fruit slices and cinnamon sticks.
• Stir in simple syrup.
• Mix all together and chill.
• Stir again, then serve in a clear glass pitcher over ice cubes.
• Enjoy!

PORK STUFFED PAPAYA

Steps:

• FOR THE PAPAYAS: Peel the papayas, cut them in half lengthwise and remove the black seeds with a teaspoon. Parboil the fruit in gently boiling, salted water for 10 minutes, then drain upside down on paper towels.
• Preheat the oven to 350°F.
• Heat the oil in a large skillet and sauté the onion, garlic and bacon together until the onion is soft. Add the pork and chili and sauté until browned, stirring to break up the meat. Add the tomato paste and cook, stirring, for 2 minutes. Pour over the white wine and stir in the tomatoes. Bring to the boil, reduce the heat and simmer for 5 minutes. Season, remove from the heat and allow the mixture to cool slightly.
• Grease a baking dish just large enough to hold the papaya shells and place them, cavity side up, in the dish. Pile the meat mixture into the center of each papaya.
• Sprinkle with Parmesan cheese and dot with butter. Bake for 30-40 minutes or until the papaya is tender. Heat the tomato sauce and serve with the sauce poured around each papaya. Serves 4.
• FOR THE TOMATO SAUCE: Heat the oil and sauté the garlic for 1 minute, stirring. Add the tomatoes and bring to the boil. Reduce the heat, cover and simmer for 15 minutes. Strain the tomatoes, using a soup ladle to push all the pulp through.
• Return the pulp to the pan and simmer for 10 minutes, or until the sauce has reduced to the required consistency. Store for up to 2 weeks in the refrigerator or freeze for up to 3 months. Makes about 1 ¼ quarts.
• Harrods Cookery Book.

WW 3 POINTS - SPICY SHRIMP WITH PAPAYA SALSA

Steps:

• Prepare grill for hot fire.
• Spray a grill basket with nonstick spray.
• Combine the paprika, thyme, salt, pepper, and cayenne in a medium bowl. Add shrimp and toss to coat.
• To make the salsa, combine the papaya, scallions, and lime juice in a bowl. Set aside.
• Place the shrimp in the grill basket and place basket onto grill rack.
• Grill shrimp until just opaque in center, 2-3 minutes on each side.
• Serve with salsa.
• 3 POints per serving (1/4 of the shrimp and 1/2 cup salsa).

QUICK GRILLED SWORDFISH WITH PAPAYA SALSA

Steps:

• Preheat grill (allow 10 minutes for gas grill).
• While grill is heating, prepare fish and make salsa.
• Prepare fish fillets: brush with oil, sprinkle with salt, pepper and seasoning mix.
• Prepare salsa: mix together all ingredients, taking care to keep everything very small. If desired, you can add diced cucumber or red onion, according to your taste preferences. Set salsa aside.
• Prepare heated grill for fish (we use a non-stick spray made for grills to prevent sticking).
• Grill fish 4-5 minutes on each side. When cooking swordfish, don't overcook or it will be dry. Don't wait until it "flakes apart" like other fish - when swordfish is perfectly cooked, there will still be some resistance when you try to cut it apart.
• Serve swordfish with salsa and a wedge of lime.

GRILLED PRAWNS (SHRIMP) WITH PAPAYA SALSA

Steps:

• Preliminary: If using wooden skewers, soak in water 30 minutes to prevent them catching fire on the barbecue.
• For prawns, add honey, soy sauce, sesame oil, lime rind and juice, and ginger in a bowl and mix well. Add prawns and stir to coat. Cover and chill for 20 minutes.
• For the salsa, mix papaya, lime juice, coriander leaves, chilli and onion in a small bowl and set aside.
• Thread prawns onto presoaked skewers (or metal ones) and cook over hot coals (or gas barbecue on high heat) 2-3 minutes: no longer, or they will go rubbery.
• Serve with papaya salsa and lime wedges.

PEACH AND PAPAYA SALSA

Steps:

• Combine all ingredients in medium bowl. chill to serve.

HOTSY CORN SALAD

Steps:

• 1. In a bowl, gently combine all the ingredients except the cilantro. Cover and refrigerate up to 2 hours. Just before serving, toss in the cilantro. Serve chilled.

PAPAYA SALSA

Steps:

• Peel, split, and seed papaya; chop coarsely.
• Mix together all ingredients in a bowl.
• Serve over grilled fish such as ahi tuna, swordfish; also grilled chicken.

PAPAYA SALSA

Steps:

• Stir together all ingredients.