Name: Citrus-Papaya Salsa with a Chipotle Haze
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 Cup minced red onion; 3 cups boiling water; 3 or 4 medium oranges; 1 ripe papaya (1 poundDash of salt); 1 teaspoon minced chipotle chiles; 1 tablespoon fresh lemon or lime juice; 1 Tablespoon cider vinegar; 1 tablespoon light-colored honey

Citrus-Papaya Salsa with a Chipotle Haze

Prep Time 10

Total Time 10

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Servings

Ingredients

1/2 Cup minced red onion
3 cups boiling water
3 or 4 medium oranges
1 ripe papaya 1 poundDash of salt
1 teaspoon minced chipotle chiles
1 tablespoon fresh lemon or lime juice
1 Tablespoon cider vinegar
1 tablespoon light-colored honey

Instructions

Preparation

1 Place the onion in a strainer over a bowl in the sink. Pour in the boiling water, and let it drain for at least 5 minutes.2 Peel the oranges, then section them over a medium-sized bowl, to save all the juices.3 Cut the papaya in half lengthwise, and scoop out the seeds. (You can reserve them and use them as a garnish.) Dice the pulp, and add it to the oranges au jus.4 Add the remaining ingredients (including the onions), and mix until thoroughly combined.5 Store in a tightly covered container in the refrigerator for up to two weeks. Serve cold, topped with the reserved papaya seeds, if desired.6 Note: Use chipotle chiles out of a can. Wash your hands and cutting surface after preparing them.
Source: Chef Mollie Katzen and California