Name: Spicy Papaya-Carrot Salsa
Total time: 40 min
Ingredients: 1 or 2 fresh Scotch bonnet chiles, thinly sliced; 1 small chayote, peeled, seeded, and cut into 1/4-inch dice; 1 teaspoon coarse salt; 2 medium carrots, peeled and cut into 1/4-inch dice; 1/3 cup distilled white vinegar; 1 teaspoon light-brown sugar; 2 1/2 cups papaya (Solo or Mexican) chunks (1/2 inch)

salsa

Can I use salsa in place of tomato sauce when cooking?

Which salsa is better: homemade or store-bought?

Why am I getting a bitter taste in my salsa?

In addition to our Steak, this salsa also goes well with grilled fish; we like it on red snapper. For less heat, seed the chiles.

Gluten Free

Lactose Free

Vegetarian

Vegan

Fresh Vegetables

gram

scotch bonnet chile

chayote squash

Seasonings

salt

carrot

Vinegar

milliliter

white vinegar

Sugars & Sweeteners

light brown sugar

Fresh Fruit

papaya chunks

Niacin (B3)

Vitamins

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Added Sugar

Sugar

Selenium

Minerals

Potassium

Iron

Carbohydrates

Dietary Fiber

Protein

Calcium

Calories

Vitamin C

Sodium

Water

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Copper

Manganese

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Alpha-carotene

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Spicy Papaya-Carrot Salsa

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Baking Goods

Condiment & Toppings

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