Spicy Papaya-Carrot Salsa

Name: Spicy Papaya-Carrot Salsa
Yield: makes about 3 cups
Ingredients: 3/4 cup water; 1 small chayote, peeled, seeded, and cut into 1/4-inch dice; 2 carrots, peeled and cut into 1/4-inch dice; 1/3 cup distilled white vinegar; 1 or 2 fresh Scotch bonnet chiles, thinly sliced; 1 teaspoon light brown sugar; Coarse salt; 1 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch dice (2 1/2 cups)

January 26, 2012

Chayote is a member of the gourd family, along with cucumbers, melons, and squash; it is mild tasting, with a crisp, pearlike texture. It is often used in salads and salsas, or baked and stuffed, like other squash. If you can’t find one, you can substitute honeydew melon instead, adding it after the mixture has been cooked and allowed to cool.

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