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