Best Spicy Papaya Carrot Salsa Recipes

Spicy Papaya-Carrot Salsa image

Provided by Martha Stewart

Yield Makes about 3 cups

Number Of Ingredients 7

1 small chayote, peeled, seeded, and cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
2 1/2 cups papaya (Solo or Mexican) chunks (1/2 inch)
1/3 cup distilled white vinegar
1 or 2 fresh Scotch bonnet chiles, thinly sliced
1 teaspoon light-brown sugar
1 teaspoon coarse salt

Steps:

Bring 3/4 cup water, the chayote, and carrots to a boil in a medium saucepan. Add papaya, vinegar, chiles, sugar, and salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes.
Remove from heat. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Serve warm, cold, or at room temperature.

Nutrition Facts : Calories 56 g, Fiber 3 g, Protein 1 g, Sodium 165 g

Steak with Spicy Papaya-Carrot Salsa image

Provided by Martha Stewart

Number Of Ingredients 6

4 top round steaks (each 1/2 inch thick and 4 1/2 ounces)
2 teaspoons vegetable or canola oil
1/4 teaspoon coarse salt
Freshly ground pepper
1 small avocado, pitted, peeled, and cut into 8 wedges
3/4 cup 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.

Nutrition Facts : Calories 312 g, Cholesterol 77 g, Fat 19 g, Fiber 3 g, Protein 29 g, Sodium 180 g

Steak with Spicy Papaya-Carrot Salsa image

Yield serves 4

Number Of Ingredients 14

4 top round steaks (each 1/2 inch thick and 4 to 5 ounces)
2 teaspoons neutral-tasting oil, such as canola or safflower
Coarse salt and freshly ground pepper
1 firm, ripe avocado, halved lengthwise, pitted, peeled, and cut into 8 wedges
3/4 cup Spicy Papaya-Carrot Salsa (recipe follows)
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)
(makes about 3 cups)

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 image

Yield makes about 3 cups

Number Of Ingredients 8

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)

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