Papaya-Mango Salsa

This vibrant Papaya-Mango Salsa is the perfect topper for your next batch of fish tacos—or, use it to create the orange band of our “Rainbow” Salsa for a stunning/fun (funning?) appetizer spread. 

Makes about 3 1/2 cups (serving size: 1/4 cup)

Ingredients

2 cups chopped firm-ripe papaya (from 1 papaya)
1 mango, cut into 1/4-in. pieces
1 medium-size orange bell pepper, cut into 1/4-in. pieces
1/2 cup finely chopped white onion
1/4 cup fresh navel orange juice (from 1 small navel orange)
1 red Fresno chile, seeded and chopped
1 tablespoon olive oil
2 teaspoons Champagne vinegar
1/4 teaspoon kosher salt

Preparation

Stir together all ingredients in a medium bowl. Serve immediately, or cover and chill up to 3 days.

Well Done