Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ripe papayas |
| ¼ cup | Flavorless cooking oil |
| 4 \N | Serrano chiles -- seeded and finely diced, |
| ¼ cup | Fresh lime juice |
| 2 teaspoons | Salt |
| 2 mediums | Onions -- finely diced, about two cups |
| 2 bunches | Cilantro -- stems removed, leaves finely chopped |
Peel papayas and halve lengthwise. Scoop out and discard seeds. Chop fruit to size of corn kernels. Heat oil in medium pan over medium heat and add papayas, chiles, lime juice and salt. Cover and cook until papayas soften slightly, 5 minutes. Remove from heat. Transfer to mixing bowl and add onions and cilantro. Chill completely before serving. Makes 2 cups. By MICHAEL ROBERTS Copyright Los Angeles Times Recipe By : Los Angeles Times - Prodigy From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking