Hawaiian Salsa | Dads That Cook
By Jason Glover
Cut the papaya in half and scoop out the seeds.
Carefully remove the skin, cut into a small dice, and place in a large bowl.
Cut the flesh away from the mango seed, then slice, remove the skin, and cut into a small dice. Add to the bowl.
Remove the cores from the apples and dice (no need to peel). Add to the bowl and give everything a mix to help prevent the apples from browning.
Dice the tomatoes, red onion, and cilantro and add to the bowl.
Season with a pinch of salt and pepper.
Stir in the vegetable oil, rice wine vinegar, and a dash of hot sauce.
Juice the lemon into the bowl and mix well.
Serve with chips and enjoy!
Allowing the salsa to rest in the fridge for several hours before serving will really help to marry the flavors.
Ingredients
Directions
Cut the papaya in half and scoop out the seeds.
Carefully remove the skin, cut into a small dice, and place in a large bowl.
Cut the flesh away from the mango seed, then slice, remove the skin, and cut into a small dice. Add to the bowl.
Remove the cores from the apples and dice (no need to peel). Add to the bowl and give everything a mix to help prevent the apples from browning.
Dice the tomatoes, red onion, and cilantro and add to the bowl.
Season with a pinch of salt and pepper.
Stir in the vegetable oil, rice wine vinegar, and a dash of hot sauce.
Juice the lemon into the bowl and mix well.
Serve with chips and enjoy!
