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Red Pepper and Papaya Salsa (recipes)


Red Pepper and Papaya Salsa

Yield: Makes 6 servings



Ingredients:



1large red bell pepper, halved

1large ripe papaya, peeled, seeded and finely diced

2green onions, thinly sliced

3tablespoons chopped fresh cilantro

2to 3 tablespoons fresh lime juice

1jalapeño pepper,* finely chopped









Preparation:





1.Grill bell pepper halves skin-side down on covered or uncovered grill over medium to hot coals 15 to 25 minutes or until skin is charred, without turning. Remove from grill and place in plastic bag until cool enough to handle, about 10 minutes.2.Place papaya in medium bowl. Stir in onions, cilantro, 2 tablespoons lime juice and jalapeño. Remove bell pepper skins with paring knife and discard. Chop bell pepper and stir into papaya mixture. Add remaining 1 tablespoon lime juice, if desired. Serve chilled or at room temperature over grilled chicken.







Variation:

Vary this intriguing salsa by using a ripe mango or nectarines instead of a papaya. Basil and mint infuse the salsa with an even more tropical flavor. It is also great with grilled fish, chicken, clams, oysters or fajitas.





Nutritional Information:







Serving Size:







Sodium

16 mg







Protein

1 g







Fiber

2 g







Carbohydrate

13 g







Total Fat









Calories from Fat

3 %







Calories

57









Dietary Exchange:







Fruit

1