Ginger Papaya Salsa

13 ingredients
11 steps

Ingredients

  • 2 ripe papayas, seeded and cubed (or substitute with mango)
  • 14 cup crystallized ginger, minced finely
  • 2 scotch bonnet peppers or 2 habanero peppers, seeded
  • 13 cup dark rum
  • 13 cup fresh lime juice
  • 14 cup coconut juice or 14 cup Coco Lopez
  • 12 teaspoon salt
  • 2 12 teaspoons honey
  • 18 teaspoon cardamom
  • 18 teaspoon anise
  • 18 teaspoon clove
  • 1 pinch nutmeg
  • 1 pinch cinnamon

Directions

  1. 1
    Seed and cube papaya (or substitute with mango).
  2. 2
    Combine with finely minced crystallized ginger.
  3. 3
    Set aside.
  4. 4
    Combine the rest of the ingredients in a blender.
  5. 5
    Puree just until smooth, about 1 minute.
  6. 6
    Pour into a saucepan.
  7. 7
    Add papaya and ginger.
  8. 8
    Bring to a boil.
  9. 9
    Simmer gently for 10 minutes.
  10. 10
    Remove from heat and allow to cool.
  11. 11
    Note: Salsa will keep refrigerated for 4-6 weeks.

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