Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Cooled or canned black beans |
2 \N | Ripe papayas; peeled, seeded and diced small |
½ \N | Red bell pepper; diced small |
½ \N | Green bell pepper; diced small |
½ \N | Red onion; diced small |
¾ cup | Pineapple juice |
½ cup | Lime juice (about 4 limes) |
½ cup | Chopped cilantro |
2 tablespoons | Ground cumin |
1 tablespoon | Minced red or green chile pepper of your choice |
\N \N | Salt |
\N \N | Fresh cracked black pepper |
In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days.
Makes about 5 cups
This Caribbean-inspired salsa from 'Salsas, Sambals, Chutneys & ChowChows' is great with grilled fish, it is also very good by itself, as a spicy summer-salad-type course.