Citrus-Papaya Salsa with a Chipotle Glaze

Citrus-Papaya Salsa with a Chipotle Glaze

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


  1. 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.
  2. Peel the oranges, then section them over a medium-sized bowl, to save all the juices.
  3. 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.
  4. 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.


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