Best 9 Spicy Papaya Carrot Salsa Recipes

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Are you ready to tantalize your taste buds with a culinary adventure? Look no further than our exploration of the delectable combination of fiery chilies, sweet papaya, and crunchy carrots in the delightful dish known as spicy papaya carrot salsa! Embark on a journey through flavors as we unravel the secrets of crafting the perfect salsa, guaranteed to add an explosion of taste to your next gathering or meal. Discover the art of balancing heat, sweetness, and freshness in this tantalizing creation. Get ready to elevate your culinary skills and impress your friends and family with this piquant and flavorful salsa.

Here are our top 9 tried and tested recipes!

CARROT-PAPAYA SANGRITA



Carrot-Papaya Sangrita image

Sangrita - the bracing blend of juice and spice that frequently accompanies tequila in Mexico - is commonly made with pomegranate juice. This vibrant variation, by Shannon Ponche of the Brooklyn bar Leyenda, calls for papaya and carrot juices instead.

Provided by Rosie Schaap

Yield About 7 2-oz. servings.

Number Of Ingredients 7

6 oz. papaya purée (preferably Perfect Purée brand)
6 oz. carrot juice
1 oz. fresh lime juice
1 oz. fresh orange juice
1/2 tsp. dried guajillo chile, ground
1/4 tsp. dried chipotle chile, ground
1/2 tsp. salt

Steps:

  • Stir all ingredients together, and let sit for an hour. Strain into a pitcher, and keep cold. Serve with tequila or mezcal.

Nutrition Facts : @context http, Calories 23, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 132 milligrams, Sugar 3 grams

SPICY PAPAYA-CARROT SALSA



Spicy Papaya-Carrot Salsa image

In addition to our Steak, this salsa also goes well with grilled fish; we like it on red snapper. For less heat, seed the chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes about 3 cups

Number Of Ingredients 7

1 small chayote, peeled, seeded, and cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
2 1/2 cups papaya (Solo or Mexican) chunks (1/2 inch)
1/3 cup distilled white vinegar
1 or 2 fresh Scotch bonnet chiles, thinly sliced
1 teaspoon light-brown sugar
1 teaspoon coarse salt

Steps:

  • Bring 3/4 cup water, the chayote, and carrots to a boil in a medium saucepan. Add papaya, vinegar, chiles, sugar, and salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes.
  • Remove from heat. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Serve warm, cold, or at room temperature.

Nutrition Facts : Calories 56 g, Fiber 3 g, Protein 1 g, Sodium 165 g

PAPAYA-CILANTRO SALSA



Papaya-Cilantro Salsa image

Provided by Bobby Flay

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/4 cup finely chopped red onions
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons honey
1 medium papaya, peeled, seeded, and cut into small dice
Salt and freshly ground black pepper

Steps:

  • Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.

SPICY PAPAYA-CARROT SALSA



Spicy Papaya-Carrot Salsa image

Chayote is a member of the gourd family, along with cucumbers, melons, and squash; it is mild tasting, with a crisp, pearlike texture. It is often used in salads and salsas, or baked and stuffed, like other squash. If you can't find one, you can substitute honeydew melon instead, adding it after the mixture has been cooked and allowed to cool.

Yield makes about 3 cups

Number Of Ingredients 8

3/4 cup water
1 small chayote, peeled, seeded, and cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
1/3 cup distilled white vinegar
1 or 2 fresh Scotch bonnet chiles, thinly sliced
1 teaspoon light brown sugar
Coarse salt
1 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch dice (2 1/2 cups)

Steps:

  • Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
  • Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).
  • (Per Serving)
  • Calories: 16
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Cholesterol: 0mg
  • Carbohydrates: 3.7g
  • Protein: .4g
  • Sodium: 7.4mg
  • Fiber: 1g

CARROT SALSA



Carrot Salsa image

There are plenty of different salsas, most commonly we know salsa to include tomatoes. This version uses shredded carrots which imparts a sweet, vegetal flavor that is still a perfect complement to your tortilla chips.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 8

2 cups shredded carrots (from 2 to 3 medium carrots)
3 tablespoons finely diced red onion
1/2 cup chopped fresh cilantro
1/2 to 1 jalapeño, finely diced
Grated zest of 1/2 lime, plus 2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt
Blue corn tortilla chips, for serving

Steps:

  • Put the carrots in the bowl of a food processor and pulse until finely chopped.
  • Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.

PAPAYA SALSA



Papaya Salsa image

Make and share this Papaya Salsa recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 large papaya
1/4 red bell pepper, coarsely chopped
1/4 green bell pepper, coarsely chopped
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons orange juice
1/2 teaspoon red pepper flakes

Steps:

  • Peel, split, and seed papaya; chop coarsely.
  • Mix together all ingredients in a bowl.
  • Serve over grilled fish such as ahi tuna, swordfish; also grilled chicken.

STEAK WITH SPICY PAPAYA-CARROT SALSA



Steak with Spicy Papaya-Carrot Salsa image

A papayasalsa spiced withfiery Scotch bonnet chiles is a colorful condiment for grilled steak.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6

4 top round steaks (each 1/2 inch thick and 4 1/2 ounces)
2 teaspoons vegetable or canola oil
1/4 teaspoon coarse salt
Freshly ground pepper
1 small avocado, pitted, peeled, and cut into 8 wedges
3/4 cup Spicy Papaya-Carrot Salsa

Steps:

  • Heat a grill pan over medium-high heat until very hot. Rub steaks all over with the oil and salt; season with pepper.
  • Grill steaks, turning once, 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Divide avocado and sauce among servings.

Nutrition Facts : Calories 312 g, Cholesterol 77 g, Fat 19 g, Fiber 3 g, Protein 29 g, Sodium 180 g

MANGO PAPAYA SALSA



Mango Papaya Salsa image

A delicious salsa that can be served with chicken or fish. Great on a warm summer day!

Provided by AMAYABESOLD

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Avocado Salsa Recipes

Time 45m

Yield 8

Number Of Ingredients 8

1 mango - peeled, seeded and diced
1 papaya - peeled, seeded and diced
1 large red bell pepper, seeded and diced
1 avocado - peeled, pitted and diced
½ sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

  • In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 5.3 mg, Sugar 6.8 g

STEAK WITH SPICY PAPAYA-CARROT SALSA



Steak with Spicy Papaya-Carrot Salsa image

A papaya salsa with fiery Scotch bonnet chiles makes a colorful-and spicy-condiment for grilled steak. The salsa also goes well with grilled fish, particularly snapper. For less heat, seed the chiles before slicing them.

Yield serves 4

Number Of Ingredients 14

4 top round steaks (each 1/2 inch thick and 4 to 5 ounces)
2 teaspoons neutral-tasting oil, such as canola or safflower
Coarse salt and freshly ground pepper
1 firm, ripe avocado, halved lengthwise, pitted, peeled, and cut into 8 wedges
3/4 cup Spicy Papaya-Carrot Salsa (recipe follows)
3/4 cup water
1 small chayote, peeled, seeded, and cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
1/3 cup distilled white vinegar
1 or 2 fresh Scotch bonnet chiles, thinly sliced
1 teaspoon light brown sugar
Coarse salt
1 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch dice (2 1/2 cups)
(makes about 3 cups)

Steps:

  • Heat a grill (or grill pan) to medium high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 4 to 5 seconds). Rub the steaks all over with the oil; season with 1/4 teaspoon salt, dividing evenly, and pepper.
  • Grill steaks 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Serve with avocado and salsa.
  • Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
  • Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).
  • (Per Serving)
  • Calories: 343
  • Saturated Fat: 3.6g
  • Unsaturated Fat: 10.3g
  • Cholesterol: 92mg
  • Carbohydrates: 7.5g
  • Protein: 41.8g
  • Sodium: 134.5mg
  • Fiber: 3.8g
  • (Per Serving)
  • Calories: 16
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Cholesterol: 0mg
  • Carbohydrates: 3.7g
  • Protein: .4g
  • Sodium: 7.4mg
  • Fiber: 1g

Tips:

  • Choose ripe papaya and carrots: Using ripe papaya and carrots will ensure that your salsa has a sweet and flavorful taste. Look for papayas that are yellow or orange in color and carrots that are deep orange and firm.
  • Use a sharp knife: A sharp knife will make it easier to cut the papaya and carrots into small pieces. This will help the salsa to have a more even consistency.
  • Add some heat: If you like your salsa spicy, you can add a jalapeño pepper or two. Be sure to remove the seeds and ribs before chopping the pepper, as this is where most of the heat is concentrated.
  • Use fresh herbs: Fresh herbs, such as cilantro and mint, can add a lot of flavor to your salsa. Be sure to chop them finely before adding them to the salsa.
  • Let the salsa chill: After you make the salsa, let it chill for at least 30 minutes before serving. This will allow the flavors to meld together and develop.

Conclusion:

Spicy papaya carrot salsa is a delicious and refreshing salsa that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this salsa is sure to be a hit. So next time you are looking for a new salsa recipe, give this one a try. You won't be disappointed!

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