Ingredients
-
2
-
1/4
-
2
-
1/3
-
1/3
-
1/4
-
1/2
-
2 1/2
-
1/8
-
1/8
-
1/8
-
1
-
1
-
-
Directions
Ginger Papaya Salsa, Recipe by Mark Miller Adopted 09/06, Recipe by Mark Miller Adopted 09/06
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Steps
|
1
Done
|
Seed and Cube Papaya (or Substitute With Mango). |
|
2
Done
|
Combine With Finely Minced Crystallized Ginger. |
|
3
Done
|
Set Aside. |
|
4
Done
|
Combine the Rest of the Ingredients in a Blender. |
|
5
Done
|
Puree Just Until Smooth, About 1 Minute. |
|
6
Done
|
Pour Into a Saucepan. |
|
7
Done
|
Add Papaya and Ginger. |
|
8
Done
|
Bring to a Boil. |
|
9
Done
|
Simmer Gently For 10 Minutes. |
|
10
Done
|
Remove from Heat and Allow to Cool. |
|
11
Done
|
Note: Salsa Will Keep Refrigerated For 4-6 Weeks. |
