Pickled Papaya Salsa
Pickled papaya is a treat that can be bought in almost every mom & pop store on Guam. It is traditionally eaten alone as a snack. This salsa recipe allows it to be the center of attention, but with the benefit of added nutrition. You can add ripe papayas as well to have a play on sour and sweet. This recipe is easily doubled or tripled!
Yield
4-6 Servings
Ingredients
- 1 large fresh green (unripe) papaya, de-seeded and peeled
- Salt
- 5 garlic cloves, chopped
- 2 jalapeno peppers or any hot pepper of choice, chopped
- ¼ cup sugar
- Water
- Brown rice vinegar or white vinegar
- 2 cups tomatoes, diced
- 3-4 sweet peppers, diced
- ¼ cup diced green onion
- ¼ cup chopped cilantro leaves + more for garnish
- 3 Tablespoons fresh lime juice + more to taste
- Salt and pepper
- 1 cup ripe papaya, chopped (optional)
Special Materials: A large glass jar
Instructions
- Cut green papaya into ⅛" thick by 2" long slices. Place on a plate lined with paper towels, and cover with another paper towel. Allow papaya to dry for a few hours or overnight.
- Move papaya into a mixing bowl. Salt it generously so that each slice is equally coated.
- Add garlic, peppers and sugar to papaya and toss gently. Transfer mixture into a large glass jar and add water until half of mixture is submerged. Pour in vinegar until mixture is submerged completely. Stir gently with a long spoon. Cover jar and let sit in refrigerator for a few hours or overnight.
- Toss the remaining ingredients together gently. Transfer to a serving platter.
- Using tongs or a fork, carefully remove papaya slices from jar and place on top of salsa mixture. Garnish with cilantro leaves and lime juice. Serve with your favorite tortilla chips and enjoy!