MANGO, PAPAYA, AND POBLANO CHILE SALSA

Mango, Papaya, and Poblano Chile Salsa image

Number Of Ingredients 7

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1 , large poblano chile kimmy, , roasted and peeled
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1 large ripe mango, finely diced
1 cup finely diced Mexican or Hawaiian papaya, (see Note below)
1/2 cup fresh lime juice
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Steps:

Remove the stem, seeds and veins from the roasted poblano chile. Neatly dice the chile into 1/2-inch pieces and put in a large bowl. Add the remaining ingredients and mix to combine. Serve cold. NOTE: Mexican papayas are much larger and shaped differently than Hawaiian papayas, so 1 cup of diced papaya is about the right amount for the salsa, or use 1 whole Hawaiian papaya. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves