Papaya Cilantro Salsa Recipes

PAPAYA SALSA

Steps:

• Stir together all ingredients.

SMOKEY FILET WITH SERRANO-PAPAYA SALSA AND SERRANO-MINT-CILANTRO CHUTNEY

Steps:

• Rub the beef filet with allspice, cumin, salt, pepper and a drizzle of olive oil.
• Preheat the oven to 375 degrees F.
• In a large bowl, combine the papaya, serrano, avocado, lime juice, and cilantro. Season the salsa with salt, and pepper. Set aside.
• Heat a drizzle of olive oil in an oven-proof saute pan over medium-high heat. Sear the filet on both sides, about 1 minute on each side. Place the pan in the oven and cook about 15 minutes, or until a meat thermometer registers 140 to 145 degrees F for medium. Remove the beef from the oven and allow the meat to rest 5 minutes before slicing.
• To serve, toss the pepitas with papaya salsa. Spoon a mound on your plate. Place a few strips on the steak and top, and drizzle with chutney and finish with a sprinkle of fresh herbs.
• In a blender or food processor, puree the cilantro, fresh mint, serrano peppers, and yogurt together, streaming in some extra-virgin olive oil just until the mixture is thickened. Season the mixture with salt, and pepper. Chill the chutney in the refrigerator until ready to use.

CILANTRO SALSA

Steps:

• For a rustic salsa, chop everything finely. Combine the ingredients, stir in the oil and add a little water to thin. Or, for a finer texture, puree everything finely in a food processor.

PAPAYA-HABANERO SALSA

Steps:

• Dice half of the papaya and set it aside.
• Cut up the other half, place in a blender and add the habanero chile, sugar, lemon juice, and olive oil.
• Puree and add the reserved diced papaya, tomato, bell pepper, cilantro and mint.
• Mix well and season to taste with salt.
• Let stand for 15 minutes to allow flavors to blend before serving.

PAPAYA AND RED ONION SALSA

Steps:

• Combine all the ingredients. Let sit for about 5 minutes, then taste and adjust the seasoning.
• Serve immediately or refrigerate for up to a couple of hours. (Bring back to room temperature before serving.)

PAPAYA AND RED ONION SALSA

Steps:

• Discard papaya seeds. Peel papaya and chop enough to measure 1/2 cup. Mince enough onion to measure 2 tablespoons and, wearing rubber gloves, mince enough jalapeño (with seeds) to measure 1/2 tablespoon. In a bowl stir together papaya, onion, jalapeño, and remaining ingredients and season with salt. Salsa may be made 1 day ahead and chilled, covered.

CHUNKY AVOCADO-PAPAYA SALSA

Steps:

• Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.

MANGO PAPAYA SALSA

Steps:

• In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.