Papaya~ pepper relish (rubey)

Yield: 6 Servings

Measure Ingredient
2 pounds Papayas -- washed
6 ounces Green bell pepper -- seeds
And stem
Removed
6 ounces Red bell pepper -- seeds and
Stem
Removed
1½ ounce Jalapenos -- seeds removed
1½ ounce Green onions -- minced
½ teaspoon Lime zest -- minced
2 tablespoons Fresh lime juice
½ teaspoon Salt
Freshly ground pepper

Counts: 2 papayas, 1 each bell peppers, 2 jalapenos, 4 green onions.

Halve papayas, remove seeds and peel. Cut papaya into ½-inch dice; cut bell peppers into ¼-inch dice. Mince jalapenos. Mix all ingredients together in large bowl. Serve over grilled fish on top of smashed potatoes. Makes 4 cups. Serves 6 -- Per serving: CAL: 62 ..... Grams of PRO: 1 .....of CARB: 15 ....of FAT: 0.3 Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved ~ - - - - - - - - - - - - - - - - - NOTES : Mangoes can be substituted for papayas; zucchini or cucumber can be substituted for green bell pepper; jarred, roasted red peppers can be substituted for fresh -- improvise with this; it is hard to go wrong. Just be sure to make a lot. This relish provides a welcome color accent, but it also contributes needed carbohydrates. Recipe By : Jane Rubey, 1996, Deliciously Gourmet On-Line From: owner-Mc-Recipe@...

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