Spicy Papaya-carrot Salsa

Name: Spicy Papaya-carrot Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Mexican
Ingredients: 2 mediums carrots, peeled and cut into 1/4-inch dice; 1 small chayote, peeled, seeded, and cut into 1/4-inch dice; 1 habenero chili, seeded and minced; 1 teaspoon coarse salt; 1 teaspoon light-brown sugar, firmly packed; 591 milliliters papaya (solo or mexican) chunks (1/2 inch); 79 milliliters white vinegar

Need a gluten free and vegan hor d'oeuvre? Spicy Papaya-carrot Salsa could be a spectacular recipe to try. This recipe serves 1. One serving contains 276 calories, 5g of protein, and 2g of fat. From preparation to the plate, this recipe takes roughly 25 minutes. If you have carrots, coarse salt, papaya chunks, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

2mediums

carrots, peeled and cut into 1/4-inch dice 1small

chayote, peeled, seeded, and cut into 1/4-inch dice 1

habenero chili, seeded and minced 1teaspoon

coarse salt 1teaspoon

light-brown sugar, firmly packed 591milliliters

papaya (solo or mexican) chunks (1/2 inch)79milliliters

white vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Adelsheim Pinot Noir (half-bottle) with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.