Serves: 5
Total Calories: 82
Yield: 1 quart

3 cups diced ripe papayas
1 cup diced tomato
1 cup finely diced red bell pepper
1 1/2 cups diced red onions
1/2 jalapeño pepper, seeded and finely chopped
2 tablespoons extra virgin olive oil
2 1/2 tablespoons red wine vinegar
6 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
dash Tabasco
1 cup coarsely chopped, loosely packed Chinese parsley

Combine all ingredients in a large porcelain or glass bowl. Toss thoroughly. Cover and let stand for 1 or 2 hours. Serve chilled or at room temperature.

Note: Salsa will keep in the refrigerator for up to a week.


Fun Fact: In Volcanoes National Park on the Big Island of Hawaii, hiking trails take you where molten lava has destroyed most everything in its path. In time, little specks of green began to spring forth, beginning life's cycle once again. Though walking through this barren area is desolate and a little eerie, it has a special beauty all its own.

Nutritional Facts:

Serves: 5
Total Calories: 82
Calories from Fat: 48

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