Recipe(tried): Papaya Mango Salsa

This Salsa complements swordfish, trout, blue fish, catfish, grilled or barbecued beef, barbecued shrimps, sliced cold roast beef or roasted red snapper.

Papaya-Mango Salsa

1/2 papaya, peeled, seeded & cut into bite sized cubes
1 mango, peeled & cubed
1 fresh jalapeno pepper, seeded & minced
1 green onion minced
1 tb. sugar
2 tb. fresh chopped cilantro
1/2 red pepper, seeded & finely chopped
papaya seeds to taste (optional)
olive oil, balsamic vinegar, salt & pepper to taste (otional)

In a medium bowl combine all ingredients, cover & refrigerate. Serve chilled.