Carib’Bean Salsa
2 cups ripe papaya (not overripe & smooshy), diced 3/8"approx.
1 cup firm-cooked black beans
1/4 cup finely chopped red onion
3 to 6 tbsp. Iguana Red Pepper Sauce
2 to 3 tbsp. Caribbean Condiment
1/4 cup fresh chopped cilantro leaves
3 tbsp. fresh lime juice
1 tbsp. olive oil (as virgin as you can find)
Blend all ingredients and chill for 20 minutes before serving.
Best with white, lightly-salted tortilla chips and good company.
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