Bring on salsa season! I love all kinds of salsa – any combination of sweet and spicy floats my boat – really – anything goes! When you add pine nuts to this particular combination, it adds a whole new buttery depth of flavor, a slight surprise crunch, and a little protein. Papaya is fun to use instead of mango – which is pretty traditional. One papaya makes enough for this recipe – about 2 cups.
So here is how I used this gorgeous concoction for dinner tonight. Tacos! (Big surprise!!) I made a big skillet of scrambled eggs with chopped kale and I toasted some corn tortillas. We stuffed the tortillas with the eggs, crumbled feta cheese, and a big ole helping of this salsa. Simply divine! I imagine it would also be wonderful with a simple piece of broiled fish. OR, how about fish tacos using my Pistachio Blue Corn Crusted Cod?
Or keep it vegan. Stuff in a crispy veggie taco with non-dairy cheese and vegan sour cream or serve with a tofu scramble. Or devour the whole bowl with blue corn chips!
What is your favorite salsa combination? With the farmer’s market around the corner, we have the perfect canvas for creating unique flavor combinations using super fresh ingredients. Happy salsa dancing!
- 2 cups Papaya, ripe and firm, cleaned and chopped into ½" cubes
- ¼ cup red onion, diced
- ¼ cup Pine nuts
- ½ cup Black beans
- 3 tablespoons cilantro, minced
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon jalapeno, minced
- 1 teaspoon garlic, minced
- ½ teaspoon chili powder
- ¼ teaspoon cumin powder
- Salt and pepper to taste
- Bless your kitchen and this food
- Place all ingredients in a large bowl, and mix well.