Serves: 5
Remove the stem, seeds and veins from the roasted poblano chile. Neatly dice the chile into 1/2-inch pieces and put in a large bowl. Add the remaining ingredients and mix to combine. Serve cold.
NOTE: Mexican papayas are much larger and shaped differently than Hawaiian papayas, so 1 cup of diced papaya is about the right amount for the salsa, or use 1 whole Hawaiian papaya.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mango, Papaya, and Poblano Chile Salsa recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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