Yield: 1 servings
|½ \N||Firm-ripe papaya|
|1 medium||Firm-ripe mango|
|1 small||Red onion; chopped fine|
|2 tablespoons||Fresh lime juice|
|1 tablespoon||Fresh lemon juice|
|½ small||Fresh jalapeno chili|
|1 tablespoon||Chopped fresh coriander sprigs|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into ¼-inch pieces. In a small bowl toss together fruit, onion, lime juice and lemon juice. Wearing rubber gloves, seed and mince jalapeno and stir into salsa with coriander and salt and pepper to taste. Chill, covered, at least 2 and up to 24 hours. This recipe yields about 2½ cups for 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9136 broadcast 05-26-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.