Pickled Papaya Salsa

Pickled papaya is a treat that can be bought in almost every mom & pop store on Guam. It is traditionally eaten alone as a snack. This salsa recipe allows it to be the center of attention, but with the benefit of added nutrition. You can add ripe papayas as well to have a play on sour and sweet. This recipe is easily doubled or tripled!

Ingredients

• 1 large fresh green (unripe) papaya, de-seeded and peeled
• Salt
• 5 garlic cloves, chopped
• 2 jalapeno peppers or any hot pepper of choice, chopped
• ¼ cup sugar
• Water
• Brown rice vinegar or white vinegar
• 2 cups tomatoes, diced
• 3-4 sweet peppers, diced
• ¼ cup green onion, diced
• ¼ cup chopped cilantro leaves + more for garnish
• 3 Tablespoons fresh lime juice + more to taste
• Salt and pepper
• 1 cup ripe papaya, chopped (optional)

Special Materials: A large glass jar

Instructions

1. Cut green papaya into ⅛" thick by 2" long slices. Place on a plate lined with paper towels, and cover with another paper towel. Allow papaya to dry for a few hours or overnight.
2. Move papaya into a mixing bowl. Salt it generously so that each slice is equally coated.
3. Add garlic, peppers and sugar to papaya and toss gently. Transfer mixture into a large glass jar and add water until half of mixture is submerged. Pour in vinegar until mixture is submerged completely. Stir gently with a long spoon. Cover jar and let sit in refrigerator for a few hours or overnight.
4. Toss the remaining ingredients together gently. Transfer to a serving platter.
5. Using tongs or a fork, carefully remove papaya slices from jar and place on top of salsa mixture. Garnish with cilantro leaves and lime juice. Serve with your favorite tortilla chips and enjoy!

Yields 4-6 Servings

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