Spicy Papaya Carrot Salsa Recipes

STEAK WITH SPICY PAPAYA-CARROT SALSA

Steps:

• Heat a grill pan over medium-high heat until very hot. Rub steaks all over with the oil and salt; season with pepper.
• Grill steaks, turning once, 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Divide avocado and sauce among servings.

CARROT SALSA

Steps:

• Put the carrots in the bowl of a food processor and pulse until finely chopped.
• Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.

PAPAYAS

Steps:

• Ripe papayas contain a nearly three-day supply of vitamin C and significant amounts of vitamins A and E, all powerful antioxidants. Papayas may also help improve skin and strengthen nails and hair. Ripe papaya is best known as a potent digestive aid, due to its high fiber content. Unripe, green papaya contains high levels of the digestive enzyme papain, which behaves much like those enzymes produced by the stomach's gastric juices. The fruit also contains a high amount of folate, which aids in cell production and helps prevent anemia.
• Choose slightly soft papayas with reddish-orange skin. Yellowish fruit will take several days to ripen. Depending on the variety, a papaya's flesh will appear yellow, orange, or a shade of salmon or red when ripe.
• To speed ripening, place the papaya in a paper bag with a banana, which releases the compound ethylene and hastens the process. Ripe papayas will keep for up to a week in the refrigerator.
• To serve, cut a papaya like a melon and remove the seeds, then squeeze lemon or lime juice on top. The acidity of the citrus will enhance the papaya's sweetness. The seeds, which have a slightly peppery taste, are edible as well. Sprinkle a few on a salad or use as a garnish. Unripe green papayas are delicious in Thai-and Vietnamese-style salads.
• The enzyme papain, found in green papaya, reduces the itch and irritation caused by mosquito bites. Simply rub a bite with a piece of the thinly sliced fruit.
• Do not try this remedy if you are allergic to insect venoms.)
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STEAK WITH SPICY PAPAYA-CARROT SALSA

Steps:

• Heat a grill (or grill pan) to medium high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 4 to 5 seconds). Rub the steaks all over with the oil; season with 1/4 teaspoon salt, dividing evenly, and pepper.
• Grill steaks 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Serve with avocado and salsa.
• Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
• Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).
• (Per Serving)
• Calories: 343
• Saturated Fat: 3.6g
• Unsaturated Fat: 10.3g
• Cholesterol: 92mg
• Carbohydrates: 7.5g
• Protein: 41.8g
• Sodium: 134.5mg
• Fiber: 3.8g
• (Per Serving)
• Calories: 16
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Cholesterol: 0mg
• Carbohydrates: 3.7g
• Protein: .4g
• Sodium: 7.4mg
• Fiber: 1g

SPICY PAPAYA-CARROT SALSA

Steps:

• Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
• Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).
• (Per Serving)
• Calories: 16
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Cholesterol: 0mg
• Carbohydrates: 3.7g
• Protein: .4g
• Sodium: 7.4mg
• Fiber: 1g