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7 Ratings

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Martha Stewart Member

Rating: Unrated

03/31/2009

                I didn't have the chayote, so I use a peeled cucumber.  Delish, my family loved it!

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Spicy Papaya-Carrot Salsa

                              Credit: 
                              James Baigrie

Recipe Summary

Yield: Makes about 3 cups

Ingredients

Ingredient Checklist

1 small chayote, peeled, seeded, and cut into 1/4-inch dice

2 medium carrots, peeled and cut into 1/4-inch dice

2 1/2 cups papaya (Solo or Mexican) chunks (1/2 inch)

1/3 cup distilled white vinegar

1 or 2 fresh Scotch bonnet chiles, thinly sliced

1 teaspoon light-brown sugar

1 teaspoon coarse salt

      Cook's Notes

Salsa can be refrigerated up to 2 weeks.

Gallery

Spicy Papaya-Carrot Salsa

                              Credit: 
                              James Baigrie

Recipe Summary

Yield: Makes about 3 cups

Spicy Papaya-Carrot Salsa

                              Credit: 
                              James Baigrie

Spicy Papaya-Carrot Salsa

                              Credit: 
                              James Baigrie

Spicy Papaya-Carrot Salsa

Recipe Summary

Yield: Makes about 3 cups

Recipe Summary

Yield: Makes about 3 cups

Yield: Makes about 3 cups

Makes about 3 cups

Ingredients

Ingredients

  • 1 small chayote, peeled, seeded, and cut into 1/4-inch dice
  • 2 medium carrots, peeled and cut into 1/4-inch dice
  • 2 1/2 cups papaya (Solo or Mexican) chunks (1/2 inch)
  • 1/3 cup distilled white vinegar
  • 1 or 2 fresh Scotch bonnet chiles, thinly sliced
  • 1 teaspoon light-brown sugar
  • 1 teaspoon coarse salt

Directions

Bring 3/4 cup water, the chayote, and carrots to a boil in a medium saucepan. Add papaya, vinegar, chiles, sugar, and salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes.

Remove from heat. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Serve warm, cold, or at room temperature.

      Cook's Notes

Salsa can be refrigerated up to 2 weeks.

Cook’s Notes

Salsa can be refrigerated up to 2 weeks.

Reviews (1)

Add Rating & Review

7 Ratings

5 star values:

                                  0

4 star values:

                                  1

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

03/31/2009

                I didn't have the chayote, so I use a peeled cucumber.  Delish, my family loved it!

Reviews (1)

Add Rating & Review

7 Ratings

5 star values:

                                  0

4 star values:

                                  1

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

Add Rating & Review

7 Ratings

5 star values:

                                  0

4 star values:

                                  1

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

7 Ratings

5 star values:

                                  0

4 star values:

                                  1

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

7 Ratings

5 star values:

                                  0

4 star values:

                                  1

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1
  • 5 star values:
  • 0
  • 4 star values:
  • 1
  • 3 star values:
  • 4
  • 2 star values:
  • 1
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

03/31/2009

                I didn't have the chayote, so I use a peeled cucumber.  Delish, my family loved it!

Martha Stewart Member

Rating: Unrated

03/31/2009

                I didn't have the chayote, so I use a peeled cucumber.  Delish, my family loved it!

Rating: Unrated

All Reviews for Spicy Papaya-Carrot Salsa

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Spicy Papaya-Carrot Salsa

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest