Mango Papaya Salsa Recipes

HATCH SPECIAL SAUCE

Steps:

• Preheat oven to 250 degrees. Roast New Mexico chiles on a baking sheet until fragrant, about 10 minutes. Transfer to a bowl, and cover with boiling water; let stand until soft, about 20 minutes. Drain, reserving liquid. Remove chile stems and seeds.
• Place serrano chiles directly over flame of a gas-stove burner or on a grill. Roast chiles, turning with tongs, until blistered and charred. Transfer to a bowl, and cover immediately with plastic wrap. Let steam for 5 minutes. Peel chiles, and remove stems, seeds, and ribs.
• Pulse all chiles with papaya, mango, garlic, onion, cilantro, rum, lime juice, raisins, and cayenne in a food processor or a blender until smooth with some flecks remaining. Add up to 3 tablespoons reserved soaking liquid to thin. Season with salt.

PAPAYA MANGO SALSA (CANNING)

Steps:

• Place chopped fruit, chile, lime juice, zest, pineapple juice, ginger, vinegar, and salt in a medium saucepan. Bring to a boil on high heat, reduce heat and simmer for 1 minute. Stir in mint, return to boil, cook 1 minute.
• Ladle hot salsa into hot jars, leaving 1/2 inch headroom. Process 20 minutes (half pint jars) for 20 minutes.

MANGO PAPAYA SALSA

Steps:

• Add all the ingredients to a medium serving bowl. Mix to combine and serve.

PINEAPPLE, PAPAYA & MANGO SALSA

Steps:

• All the work is in dicing the fruit.
• One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
• Combine everything and stir very, very gently.
• Chill for at least 6 hours.
• Keeps in fridge for 4-5 days.

FRESH MANGO PAPAYA KIWI SALSA

Steps:

• Peel fruit.
• Coarsely chop mangoes, papayas, kiwis, cilantro and Serrano chili.
• Add a dash of salt.
• Toss with lime juice.
• Garnish with cilantro.