Ginger Papaya Salad

2 ripe papayas, seeded and cubed (or substitute with mango)
1/4 cup The Ginger PeopleĀ® Crystallized Ginger Chips, minced finely
2 scotch bonnet or habanero chilies, seeded
1/3 cup dark rum
1/3 cup fresh lime juice
1/4 cup coconut juice or Coco Lopez
1/2 teaspoon salt
21/2 teaspoons honey
1/8 teaspoon cardamom
1/8 teaspoon anise
1/8 teaspoon clove
Pinch nutmeg

Pinch cinnamon

Instructions: This easy, yet impressive salsa is wonderful over grilled halibut or sea bass. Instructions: Seed and cube papaya (or substitute with mango). Combine with finely minced crystallized ginger chips. Set aside. Combine the rest of the ingredients in a blender. Puree just until smooth, about 1 minute. Pour into a saucepan. Add papaya and ginger. Bring to a boil. Simmer gently for 10 minutes. Remove from heat and allow to cool. Note: Salsa will keep refrigerated for 4-6 weeks.

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