This is an unusual Papaya-Carrot Salsa full of sweet notes and spicy flavor. It’s great with beef and makes an appearance on the plate in my Tri-Tip with a Trio of Salsas.
- 1 small chayote, peeled, seeded, and cut into ¼‑inch dice
- 2 medium carrots, peeled and cut into ¼‑inch dice
- 2½ cup papaya (solo or mexican) chunks (½ inch)
- ⅓ cup white vinegar
- 1 habenero chili, seeded and minced
- 1 teaspoon light-brown sugar, firmly packed
- 1 teaspoon coarse salt
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. Salsa can be refrigerated up to 2 weeks; serve warm, cold, or at room temperature.