Please allow me to preface this entry by saying that I know almost everything I have posted so far has been a salsa or dip. I am aware of this issue, but right now I am working with limited kitchenware and a very understocked pantry. I promise that in the future I will be putting up things that are a bit more substantial. In the meantime, enjoy the light fare.
So anyway, last week we had Taco Night at our friends’ apartment here in South Beach. It was a super fun pot-luck dinner of all things Mexican and the like. I made a few salsas, but this one was my favorite: Papaya, Cucumber, and Ginger Salsa. It really came together because I had a huge papaya that was overripening at a speed that I could not keep up with. I also happened to have a cucumber in my fridge, as well as some spring onions. The ginger was an afterthought that totally made sense. All I did was chop up about 1 cup of papaya and 1/2 of an English cucumber into medium-sized dice. Then I thinly sliced about 2 spring onions (scallions), using the white and light green part. I then finely minced a good 1 inch piece of peeled fresh ginger. I added the juice of 2 limes and a splash of rice wine vinegar (totally optional). To give it some color I mixed in a small handful of cilantro. I seasoned with salt and added a touch of honey. I did not use any chile peppers, because I had the ginger in there, and I knew there would be plenty of other spicy sauces.
I love this salsa on grilled fish, like Mahi Mahi and tuna. You could also use it with grilled chicken or quesadillas.