Pickled Papaya Salsa

Photo: Down to Earth Recipes
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!
Yield
4-6 Servings
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 diced green onion
  • 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!