Papaya Salsa with Jicama Chips
We’re featuring this popular recipe from the files, just in time for picnic season. With just a little chopping and whisking you can whip up a colorful, fresh and fruity version of ever-popular salsa.
PREP TIME :
- 2 cups diced papaya
- 2/3 cup chopped plum tomato, seeded
- 1/2 cup chopped English cucumber
- 1/4 cup finely chopped red onion
- 1 serrano or jalapeno pepper, seeded and finely chopped
- 2 Tbsp. fresh lime juice
- 1/4 tsp. ground cumin
- 1/2 tsp. sea salt, or table salt
- Freshly ground black pepper
- 1 medium jicama
- 1/3 cup chopped cilantro
- In mixing bowl, combine papaya, tomatoes, cucumber, onion and chile pepper to make the salsa. Toss gently with fork. In small bowl, whisk lime juice and cumin with sea salt and 3-4 grinds pepper until salt dissolves. Pour over salsa and toss to combine. Set aside.
- Meanwhile, use paring knife to peel brown skin from jicama and cut away fibrous layer beneath it. Cut a thin slice off bottom and stand jicama on work surface. Using large knife, cut jicama vertically into 1/8- to 1/4-inch slices. Stack oval slices, including uneven ones, and halve vertically. Cut slices into 2- to 3-inch pieces. You can store sliced jicama in a bowl of water in the refrigerator for up to 8 hours if not serving immediately. Drain and pat dry before using.
- Just before serving, mix cilantro into salsa. Spoon salsa into serving bowl in center of serving plate. Arrange sliced jicama around it to use as dippers.
Nutrition (per serving):
105 calories, 25 g carbohydrate, 2 g protein, 10 g dietary fiber, 304 mg sodium.