Papaya Salsa: sauce for grilled fish

by Doris Tiller
(Vancouver BC)

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.