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Prep time
1 hour 10 minutes
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makes
2 cups
Author Notes
Papaya and tomatillos with chiles, orange juice, and mint. —Rick Martinez
Test Kitchen Notes
Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022).
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Salsa de Papaya y Tomatillo Cruda
Ingredients
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3
medium tomatillos (226 grams) husked, rinsed, and cut into ¼-inch pieces
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1/4
firm-ripe papaya (226 grams), peeled, seeded, and cut into ¼-inch pieces
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1/4
medium white onion (98 grams), coarsely chopped
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3
chiles serranos (72 grams), stemmed and finely chopped
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3
garlic cloves, finely grated
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6 tablespoons
freshly squeezed lime juice (3 to 4 limes)
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3 tablespoons
finely chopped fresh mint
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Morton kosher salt
Directions
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In a medium bowl, toss the tomatillos, papaya, onion, chiles serranos, garlic, lime juice, and mint to combine. Season with salt to taste. Cover the bowl with plastic and refrigerate for 1 hour to allow the flavors to come together. Serve chilled or at room temperature.
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Do ahead: The salsa cruda can be made up to 1 day ahead. Store in an airtight container in the refrigerator.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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