Papaya Relish

This tropical papaya relish hits all the right notes: sweet, spicy, tart, and herby. Sauteed red onion, bell pepper, and chile form a warm base, then cubed papaya, fresh mint, and lime juice get stirred in and chilled.

Cooking the aromatics first softens their raw bite and brings out their natural sweetness. Once everything chills together for a couple hours, the flavors meld and the lime juice firms up the papaya cubes just slightly.

Cut the papaya into even half-inch cubes so the pieces hold their shape. Ripe but still firm papaya works best here. Overripe fruit will turn mushy after chilling.

Pro Tips

• Seed the chile completely if you want mild heat. Leave a few seeds in if you like more kick. The dried red chile brings a slow, warming heat rather than a sharp burn.
• Fresh mint is a must. Dried mint won’t give you the same bright, cooling contrast against the chile and lime.
• This keeps well in the fridge for two to three days. The flavors actually improve on day two.
• Serve alongside grilled fish, shrimp tacos, or jerk chicken.

Variations

• Swap the papaya for ripe mango for a slightly sweeter, denser relish.
• Add diced avocado just before serving for a creamy element.
• Stir in a tablespoon of fish sauce for a Thai-inspired direction that pairs well with grilled meats.