Serve as an accompaniment to enchiladas, tacos, molés, seared ahi tuna, or with chips. It is also lovely as a side salad for any spicy Mexican or Cuban dinner. You can make this with mangoes as well.
1 medium ripe papaya, peeled, seeded, and diced
1 clove garlic, minced or pressed
¼ small red onion, finely diced
3 tablespoons fresh lime juice or more to taste
¼ cup finely chopped fresh cilantro
¼ teaspoon salt or more to taste
½ red or green jalapeno pepper, minced
1. Combine the papaya, garlic, onion, lime juice, cilantro, salt and jalapeno in a non-reactive bowl, stirring well to mix.
2. Cover and refrigerate at least 1 hour.
3. Taste for salt and lime juice. Add more as necessary.
Adapted from The Junior League of Honolulu, Inc.’s Aloha Days, Hula Nights