Papaya sauce

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Papaya Sauce ~ this juicy tropical sauce is just as good at home with a bag of potato chips as it is next to a big steak ~ make a big batch today!

If I had to choose a food that defines my summer kitchen, I would have to say that it would be sauce. And one of my goals this season is to make as many different guys as I can. The sauce really is a wonderful meal. It's incredibly healthy and low in calories, and it makes a huge difference in so many different types of dishes. This is one that I have not tried before. In fact, I rarely use papayas, so this is a new experience for me.

You can buy papayas in the supermarket most of the year, but summer is their season, and that is when they will be the best and cheapest. Choose them as you would with an avocado; look for firm fruit that gives way under pressure. If it's too soft, roll it over, you will cut the meat into cubes and you don't want it to be mushy. In fact, you can eat those beautiful black seeds, they supposedly taste like pepper, and in some places they are dry and ground like pepper. Too bad I forgot to try them before cleaning.

The classic Spanish sauce for "salsa" is made with tomato, tomatillo and chili peppers, which are technically fruits. If you think the sauce is basically a thick, raw fruit sauce, you can branch in many directions, like Strawberry, pineapple, Cantaloupe or apricot. I love how each fruit creates a unique sauce … in the case of papaya, the flavor is not as important as the velvety texture it provides. I like to combine a little hot pepper along with it for a nice contrast.

More juicy sauces from tvfgi ~

cherry sauce

Kiwi sauce

Restaurant-style sauce

Papaya sauce

This juicy sauce pairs with everything from fries to grilled meats, fish, and tacos!

Course snack

Mexican Kitchen

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Preparation time: 10 minutes

Total time 10 minutes

Makes 6 servings

Calories 25kcal

  • 1 papaya
  • 1/4 medium red onion, finely chopped
  • a handful of fresh finely chopped coriander leaves
  • juice of 1 large lime
  • 1 hot green pepper I used a thinly sliced ​​serrano, seeds and everything
  • salt and pepper to taste
  • Peel the papaya. A sawn vegetable peeler works well for this type of job. Scoop out the seeds and dice the meat.

  • Mix the papaya with the rest of the ingredients. Taste to adjust seasonings.

  • Refrigerate until ready to serve.

Serving: 1g | Calories: 25kcal

papaya sauce

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