Mysterious and intense, this salsa has a gradual impact that sneaks up on you. The flavors intensify the longer it sits around. Serve it with any savory dish, or with toast and cheese.
- 1/2 cup red onion, minced
- 3 cups water, boiling
- 3 or 4 oranges, medium
- 1 papaya (1 pound), ripe
- Dash of salt
- 1 teaspoon chipotle chiles*, minced
- 1 tablespoon lemon or lime juice, fresh
- 1 tablespoon cider vinegar
- 1 tablespoon honey, light-colored
- Place the onion in a strainer over a bowl in the sink. Pour in the boiling water, and let it drain for at least 5 minutes.
- Peel the oranges, then section them over a medium-sized bowl, to save all the juices.
- Cut the papaya in half lengthwise, and scoop out the seeds. (You can reserve them and use them as a garnish.) Dice the pulp, and add it to the oranges au jus. Add the remaining ingredients (including the onions), and mix until thoroughly combined.
- Store in a tightly covered container in the refrigerator for up to two weeks. Serve cold, topped with the reserved papaya seeds, if desired.
*Note: Use chipotle chiles out of a can. Wash your hands and cutting surface after preparing them.