Papaya Cashew Salsa
(Recipe from the Vancouver Sun - they called it chutney, but I think it's a salsa)
Serve this wherever you would any other salsa - with beef, chicken, eggs, vegetables, chips...I served leftover on wheat thins with cream cheese...
1 cup diced fresh papaya
2 Tbs finely chopped red onion
2 tsp grated fresh ginger
1/2 cup unsalted roasted cashews, roughly chopped
1/4 cup chopped fresh cilantro
1/8 tsp crushed chili flakes
1 Tbs brown sugar
Juice of one lime
1/8 tsp salt (or to taste)
Mix up all of the ingredients. Let sit for a while and stir again before serving. Leftover keeps for a couple of days in the fridge. Mango can be substituted if papya is unavailable. Luckily we live in Vancouver so papaya is always available. Mango would be good too though.
question: don't you love this time of year at the veggie store?
mompoet - luxuriating in spring's bounty
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