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Mango, Papaya, and Poblano Chile Salsa |
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(Salsa de Mango, Papaya, y Chile Poblano)
Category: Fruit Salsas
Makes about 2 1/2 cups
This tropical salsa comes from Chef Manuel Arjona, a native of Yucatán, and currently Executive Chef of Maya, in Sonoma, California. Yucatán's hot climate and mix of Mayan, Caribbean, and Spanish influences make cold, juicy tropical fruits popular and welcome in any form. The sauce is good with Fish Fillets Baked in Banana Leaves (see Fish and Shellfish), or other grilled fish or chicken.
1 large poblano chile, roasted and peeled
__Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to learn more.
1 large ripe mango, finely diced
1 cup finely diced Mexican or Hawaiian papayas, (see Note below)
1/2 cup fresh lime juice
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Remove the stem, seeds and veins from the roasted poblano chile. Neatly dice the chile into 1/2-inch pieces and put in a large bowl. Add the remaining ingredients and mix to combine. Serve cold.
NOTE: Mexican papayas are much larger and shaped differently than Hawaiian papayas, so 1 cup of diced papaya is about the right amount for the salsa, or use 1 whole Hawaiian papaya.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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