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 minced red onion
- 3 cups boiling water
- 3 or 4 medium oranges
- 1 ripe papaya (1 pound)
- Dash of salt
- 1 teaspoon minced chipotle chiles
- 1 tablespoon fresh lemon or lime juice
- 1 tablespoon cider vinegar
- 1 tablespoon light-colored honey
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.