Papaya Salsa

While in Broome, we were lucky enough to have some super generous caravan neighbours.  Upon hearing that I was vegan (after declining on some fresh fish they had caught), one of them popped over with a couple of papayas for us. How cool is that?

I don’t have a heap of experience with papayas, and truth be told I find the flavour a little bland so I decided I’d have to make something with it. We had seen lots of Thai papaya salads around Darwin, but these were too ripe for that.

Instead, I decided to do a very quick and simple papaya salsa to have with some beans in tacos. The flavours are simple and fresh, perfect for dinner on a warm night.

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Papaya Salsa

1 medium papaya, diced
1 small red onion, finely diced
1 red chili, finely minced
1/2 cup fresh coriander, chopped
2 Tbsp fresh lime juice
1 Tbsp olive oil
1 spring onion, finely sliced
Pinch of sea salt, to taste

Place all ingredients in a bowl and stir well to combine. Taste for seasoning. Refrigerate until ready to serve.

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A Simple Salsa

This is a super quick post, as I think my laptop charger just blew and I don’t have much battery left. It’s a race against time!

I just wanted to share what we ended up doing with those Late July cornchips we got the other day. As we had a bunch of tomatoes left over from the markets (possibly back in Mackay even?!) starting to look a bit sorry for themselves in the heat of the van, we decided to make a simple salsa to accompany our chips.

This is how it turned out (excuse the dodgy pics)

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The corn chips were good – nice and crunchy and you could definitely taste the chili. Not sure they are something I could regularly justify spending $6 on, but definitely worth trying (and a bit fancier than your average corn chip).

The salsa recipe is super simple, but I’ll share it with you anyway. Ordinarily I’d add some fresh coriander, but we are being super frugal at the moment as our travel expenses are high.

Simple Salsa
(makes about 2 cups)

1 red onion, diced
3 cloves garlic, minced
1 Tbsp oil
3 large tomatoes, diced
1 green capsicum, diced
3/4 cup corn kernels
1 red chili, finely chopped
2 tsp ground coriander
1 tsp ground cumin
2 Tbsp lime juice
Salt, to taste

Heat oil in a frypan over medium heat and add onion. Cook for a couple of minutes, until slightly softened. Add the garlic and cook for a further minute, stirring frequently.

Add ground spices and chili, and sauté until fragrant, about another 30 seconds – 1 minute.

Add the capsicum and tomatoes – this should deglaze the pan. Cook for 5-10 minutes, until tomatoes break down.

Add lime juice and corn, and cook for another couple of minutes until heated through. Season to taste. Serve and enjoy! We topped ours with some avocado mashed with lime juice, salt and pepper.

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We had plenty of leftovers, so the next day we had a salsa salad topped with avocado. This was so good, possibly even yummier than with chips the night before. I think Mexican style food always tastes better the next day though, must be the flavours all oozing into one another…mmmm….

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