Salsa de Mango, Papaya, y Chile Poblano
Mango, Papaya, and Poblano Chile SalsaThis 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, or other grilled fish or chicken.
Ingrediënten
Makes about 2½ cups
- 1 large poblano chile roasted and peeled
- 1 large ripe mango finely diced
- 1 cup finely diced Mexican or Hawaiian papaya see Note
- ½ cup fresh lime juice
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- 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.
Notes / Tips / Wine Advice:
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.
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