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@...