PAPAYA AND RED ONION SALSA (for four)

½ firm-ripe papaya

¼ red onion

1 fresh jalapeno chile

1 tablespoon finely chopped fresh cilantro

2 teaspoons fresh lime juice

1 teaspoon pure maple syrup

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1.  Discard papaya seeds.  Peel papaya and chop enough to measure ½ cup.  Mince enough onion to measure 2 tablespoons and, wearing rubber gloves, mince enough jalapeno (with seeds) to measure ½ tablespoon.  In a bowl stir together papaya, onion, jalapeno and remaining ingredients and season with salt.  Salsa may be made 1 day ahead and chilled, covered.

from Gourmet Magazine, June, 1998