Papaya Relish
Yield
6 servingsPrep
20 minCook
30 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
red onion
chopped |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| 1 | small |
red hot chili pepper, dried
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | cup |
mint leaves
fresh, snipped |
*
|
| 2 | tablespoons |
lime juice
|
|
| 1 | medium |
papayas
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
red onion
chopped |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 1 | small |
red hot chili pepper, dried
|
*
|
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
mint leaves
fresh, snipped |
*
|
| 3E+1 | ml |
lime juice
|
|
| 1 | medium |
papayas
|
|
Directions
- Chile should be seeded and finely chopped.
** Papaya should be pared, seeded and cut into ½ inch cubes.
Cook onion, bell pepper and chile in oil over medium heat, stirring frequently, until tender.
Stir in remaining ingredients. Cover and refrigerate until chilled, about 2 hours.
Makes 3 cups of relish.
