Papaya Salsa: sauce for grilled fish
by Doris Tiller
2 ripe papayas, skinned, seeded, then diced into 1/4-inch cubes. If papayas are unavailable, replace with a mango.
4 scallions, trimmed then diced
1/2 cup lightly packed cilantro leaves, chopped
4 tablespoons freshly squeezed lime juice
4 tablespoons red bell pepper or red cabbage (for color), finely chopped
2 jalapeno chilies, seeds and membranes removed, minced
Combine it all in a bowl & mix with a fork. Serve over grilled or broiled fish.