Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. As we were walking through the local farmers’ market, all manner of fresh foods found their way into our shopping bag. Chili peppers of all sorts, avocados, potatoes, tomatoes, Brussels sprouts, and a single super ripe papaya. Such a gorgeous fruit. Papayas are mild but slightly sweet, with the consistency of a ripe mango and an almost buttery texture. They aren’t quite as sweet as melon, and perfect for salsa, IMO. Salsa is essentially a mixture of chopped fruits and vegetables with other herbs and seasonings. From there you can serve it up fresh or cooked, blended or unblended. It all depends on the final goal you have in mind. This is a cooked down version, with everything tossed into a hot pan, then blended in a food processor. You can always make yours a bit chunkier by processing only half of the mixture, or only processing it a little bit. Or, go as smooth as you’d like. Even consider adding a bit of water for more of a table sauce. Either way, it tastes great! Look at the consistency. I want to dive right in there! Add onion and chili peppers and cook to soften. Add garlic and cook another minute, stirring. Add papaya, tomatoes and cilantro. Stir and cook to soften everything. Add vinegar and salt. Reduce heat and simmer. Transfer the batch to a food processor and process to form your salsa. It can be as thick or thin as you’d like. Adjust for salt, cool and serve!
