AVOCADO-PAPAYA SALSA
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
A vibrant salsa combining ripe papaya and avocado with a spicy kick from Scotch bonnet and a rich, nutty salsa macha. Perfect for grilled seafood or as a side dish.
Ingredients
- 1 small ripe papaya peeled, seeded, and diced into ½-inch pieces
- 2 avocados, ripe but firm peeled, pitted, and diced into ½-inch pieces
- 1 Scotch bonnet chile pepper stemmed, seeded, and minced
- 118 ml fresh cilantro leaves chopped
- 59.1 ml red onion finely diced (¼-inch pieces)
- 59.1 ml freshly squeezed lime juice
- 14.2 g Cointreau (or other orange liqueur)
- extra-virgin olive oil or avocado oil
- Sea salt to taste
- 44.4 ml coconut oil
- 59.1 ml roasted unsalted cashews
- 6 dried árbol chile peppers stemmed
- 1 ancho chile pepper stemmed
- 1.23 ml dried Mexican oregano
- 3 whole allspice berries
- 6 cloves garlic peeled
- 1 medium white onion peeled and diced
- 4.93 ml freshly squeezed lime juice
- 14.8 ml freshly squeezed orange juice
- 4.93 ml sea salt
Nutrition (per serving, estimated)
Estimated based off 14 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1617 mg
- Iron: 29.3 mg
- Magnesium: 536 mg
- Phosphorus: 1662 mg
- Potassium: 8709 mg
- Zinc: 12.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml freshly squeezed lime juice
- 14.2 g Cointreau (or other orange liqueur)
- extra-virgin olive oil or avocado oil
- 44.4 ml coconut oil
- 59.1 ml roasted unsalted cashews
- 1.23 ml dried Mexican oregano
- 3 whole allspice berries
- 4.93 ml freshly squeezed lime juice
- 14.8 ml freshly squeezed orange juice
- 4.93 ml sea salt
Prepare
- 1 small ripe papaya, peeled, seeded, and diced into ½-inch pieces
- 2 avocados, ripe but firm, peeled, pitted, and diced into ½-inch pieces
- 1 Scotch bonnet chile pepper, stemmed, seeded, and minced
- Chop 118 ml fresh cilantro leaves
- 59.1 ml red onion, finely diced (¼-inch pieces)
- Sea salt, to taste
- 6 dried árbol chile peppers, stemmed
- 1 ancho chile pepper, stemmed
- Peel 6 cloves garlic
- 1 medium white onion, peeled and diced
Let's Cook
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Step 1.
For the Avocado-Papaya Salsa: In a medium nonreactive bowl, combine the diced papaya, diced avocado, minced Scotch bonnet chile, chopped cilantro, finely diced red onion, lime juice, Cointreau, and olive or avocado oil. Season with sea salt to taste and stir gently to combine. This salsa is best served fresh but can be made up to 4 hours ahead; if making ahead, cover and refrigerate.
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Step 2.
For the Cashew and Chile de Árbol Salsa Macha: Heat the coconut oil in a medium sauté pan over medium heat. Add the roasted cashews, dried árbol chiles, ancho chile, dried Mexican oregano, allspice berries, garlic cloves, and diced white onion. Cook, stirring frequently, until the onion is soft, about 5 to 6 minutes.
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Step 3.
Transfer the cooked mixture from the pan to a blender. Add the lime juice, orange juice, and sea salt. Pulse on medium speed until the salsa is uniform but still slightly chunky, about 2 minutes. This salsa keeps for up to 1 week in the refrigerator in an airtight container; bring to room temperature and stir before using.