Pineapple-Papaya Salsa
Yield
3 cupsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
tomatoes
|
|
| 1 | cup |
pineapple
peeled, diced |
*
|
| 1 | cup |
papayas
peeled, diced |
*
|
| ⅓ | cup |
scallions, spring or green onions
chopped |
|
| 3 | tablespoons |
cilantro
fresh, chopped |
|
| 1 | small |
jalapeño pepper
minced |
*
|
| ½ | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
tomatoes
|
|
| 237 | ml |
pineapple
peeled, diced |
*
|
| 237 | ml |
papayas
peeled, diced |
*
|
| 79 | ml |
scallions, spring or green onions
chopped |
|
| 45 | ml |
cilantro
fresh, chopped |
|
| 1 | small |
jalapeño pepper
minced |
*
|
| 7.5 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
Directions
Blanch tomatoes in saucepan of boiling water.
Transfer to bowl of cold water using slotted spoon.
Drain. Peel off skin using small sharp knife.
Seed and dice tomatoes. Transfer to large bowl.
Add all remaining ingredients and toss gently.
Let salsa stand 3 hours before serving.
