Best 7 Spicy Papaya Carrot Salsa Recipes

Indulge in a vibrant and refreshing culinary experience with our tantalizing Spicy Papaya Carrot Salsa recipe. This delectable salsa boasts a harmonious blend of sweet, tangy, and spicy flavors, featuring crisp carrots, juicy papaya, and a zesty combination of jalapeño and serrano peppers. With its vibrant colors and irresistible taste, this salsa is guaranteed to liven up any gathering.

In addition to the Spicy Papaya Carrot Salsa, our article presents a collection of equally enticing recipes that cater to diverse culinary preferences. Embark on a culinary adventure with our versatile Tomatillo Salsa, bursting with the tangy goodness of tomatillos, or savor the classic flavors of our Pico de Gallo, a refreshing blend of tomatoes, onions, and cilantro.

For those seeking a fiery kick, our Habanero Salsa is sure to ignite your taste buds with its intense heat. If you prefer a milder option, our Roasted Poblano Salsa offers a smoky and flavorful twist. And for a unique and refreshing take on salsa, our Watermelon Salsa combines the sweetness of watermelon with a hint of spice.

Each recipe is meticulously crafted with fresh, high-quality ingredients and easy-to-follow instructions, ensuring that you can recreate these delectable salsas in the comfort of your own kitchen. Whether you're hosting a party, planning a potluck, or simply looking for a healthy and flavorful addition to your meals, our collection of salsa recipes has something for everyone.

Let's cook with our recipes!

PAPAYA-CILANTRO SALSA

Papaya-Cilantro Salsa image

Provided by Bobby Flay

Categories condiment

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup finely chopped red onions
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons honey
1 medium papaya, peeled, seeded, and cut into small dice
Salt and freshly ground black pepper

Steps:

Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.

SPICY PAPAYA-CARROT SALSA

Spicy Papaya-Carrot Salsa image

In addition to our Steak, this salsa also goes well with grilled fish; we like it on red snapper. For less heat, seed the chiles.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Yield Makes about 3 cups

Number Of Ingredients 7

Ingredients

1 small chayote, peeled, seeded, and cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
2 1/2 cups papaya (Solo or Mexican) chunks (1/2 inch)
1/3 cup distilled white vinegar
1 or 2 fresh Scotch bonnet chiles, thinly sliced
1 teaspoon light-brown sugar
1 teaspoon coarse salt

Steps:

Bring 3/4 cup water, the chayote, and carrots to a boil in a medium saucepan. Add papaya, vinegar, chiles, sugar, and salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes.
Remove from heat. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Serve warm, cold, or at room temperature.

Nutrition Facts : Calories 56 g, Fiber 3 g, Protein 1 g, Sodium 165 g

STEAK WITH SPICY PAPAYA-CARROT SALSA

Steak with Spicy Papaya-Carrot Salsa image

A papayasalsa spiced withfiery Scotch bonnet chiles is a colorful condiment for grilled steak.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 6

Ingredients

4 top round steaks (each 1/2 inch thick and 4 1/2 ounces)
2 teaspoons vegetable or canola oil
1/4 teaspoon coarse salt
Freshly ground pepper
1 small avocado, pitted, peeled, and cut into 8 wedges
3/4 cup Spicy Papaya-Carrot Salsa

Steps:

Heat a grill pan over medium-high heat until very hot. Rub steaks all over with the oil and salt; season with pepper.
Grill steaks, turning once, 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Divide avocado and sauce among servings.

Nutrition Facts : Calories 312 g, Cholesterol 77 g, Fat 19 g, Fiber 3 g, Protein 29 g, Sodium 180 g

STEAK WITH SPICY PAPAYA-CARROT SALSA

Steak with Spicy Papaya-Carrot Salsa image

A papaya salsa with fiery Scotch bonnet chiles makes a colorful-and spicy-condiment for grilled steak. The salsa also goes well with grilled fish, particularly snapper. For less heat, seed the chiles before slicing them.

Yield serves 4

Number Of Ingredients 14

Ingredients

4 top round steaks (each 1/2 inch thick and 4 to 5 ounces)
2 teaspoons neutral-tasting oil, such as canola or safflower
Coarse salt and freshly ground pepper
1 firm, ripe avocado, halved lengthwise, pitted, peeled, and cut into 8 wedges
3/4 cup Spicy Papaya-Carrot Salsa (recipe follows)
3/4 cup water
1 small chayote, peeled, seeded, and cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
1/3 cup distilled white vinegar
1 or 2 fresh Scotch bonnet chiles, thinly sliced
1 teaspoon light brown sugar
Coarse salt
1 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch dice (2 1/2 cups)
(makes about 3 cups)

Steps:

Heat a grill (or grill pan) to medium high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 4 to 5 seconds). Rub the steaks all over with the oil; season with 1/4 teaspoon salt, dividing evenly, and pepper.
Grill steaks 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Serve with avocado and salsa.
Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).
(Per Serving)
Calories: 343
Saturated Fat: 3.6g
Unsaturated Fat: 10.3g
Cholesterol: 92mg
Carbohydrates: 7.5g
Protein: 41.8g
Sodium: 134.5mg
Fiber: 3.8g
(Per Serving)
Calories: 16
Saturated Fat: 0g
Unsaturated Fat: 0g
Cholesterol: 0mg
Carbohydrates: 3.7g
Protein: .4g
Sodium: 7.4mg
Fiber: 1g

CARROT SALSA

Carrot Salsa image

There are plenty of different salsas, most commonly we know salsa to include tomatoes. This version uses shredded carrots which imparts a sweet, vegetal flavor that is still a perfect complement to your tortilla chips.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

2 cups shredded carrots (from 2 to 3 medium carrots)
3 tablespoons finely diced red onion
1/2 cup chopped fresh cilantro
1/2 to 1 jalapeño, finely diced
Grated zest of 1/2 lime, plus 2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt
Blue corn tortilla chips, for serving

Steps:

Put the carrots in the bowl of a food processor and pulse until finely chopped.
Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.

SPICY PAPAYA-CARROT SALSA

Spicy Papaya-Carrot Salsa image

Chayote is a member of the gourd family, along with cucumbers, melons, and squash; it is mild tasting, with a crisp, pearlike texture. It is often used in salads and salsas, or baked and stuffed, like other squash. If you can't find one, you can substitute honeydew melon instead, adding it after the mixture has been cooked and allowed to cool.

Yield makes about 3 cups

Number Of Ingredients 8

Ingredients

3/4 cup water
1 small chayote, peeled, seeded, and cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
1/3 cup distilled white vinegar
1 or 2 fresh Scotch bonnet chiles, thinly sliced
1 teaspoon light brown sugar
Coarse salt
1 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch dice (2 1/2 cups)

Steps:

Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).
(Per Serving)
Calories: 16
Saturated Fat: 0g
Unsaturated Fat: 0g
Cholesterol: 0mg
Carbohydrates: 3.7g
Protein: .4g
Sodium: 7.4mg
Fiber: 1g

CHUNKY AVOCADO-PAPAYA SALSA

Chunky Avocado-Papaya Salsa image

This is based on a recipe in Kim Sunée's wonderful new book, "A Mouthful of Stars" (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn't have Asian pears. So I used an apple, and loved it. It's the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I've made them optional.

Provided by Martha Rose Shulman

Categories salads and dressings, appetizer

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

2 medium-size ripe Hass avocados, halved, pitted and cut in small dice
1 small ripe papaya, halved, seeded, peeled and cut in small dice (about 2 cups dice)
1 tart apple, unpeeled, or Asian pear, peeled if desired, cored and cut in small dice
1/4 cup freshly squeezed lime juice
1 fresh red or green serrano chile, seeded and thinly sliced or minced, or more to taste
1/4 cup chopped cilantro
2 tablespoons chopped fresh mint
1/2 small red onion, diced small, soaked for 5 minutes in water to cover, drained and rinsed (optional)
Salt to taste

Steps:

Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 4 grams

Tips:

Choose ripe papaya and carrots: Use ripe papaya and carrots for the best flavor and texture. Ripe papaya should be slightly soft to the touch and have a deep orange color. Carrots should be firm and have a deep orange color as well.
Use a sharp knife: A sharp knife will help you to easily slice and dice the papaya and carrots. This will also help to prevent the papaya and carrots from becoming bruised.
Remove the seeds from the papaya: Before you dice the papaya, be sure to remove the seeds. You can do this by cutting the papaya in half lengthwise and then scooping out the seeds with a spoon.
Use fresh cilantro: Fresh cilantro is essential for this salsa. It adds a bright, citrusy flavor that complements the papaya and carrots. If you don't have fresh cilantro, you can substitute dried cilantro, but the flavor will not be as good.
Adjust the spiciness to your liking: The amount of jalapeño pepper that you add to the salsa will determine how spicy it is. If you don't like spicy food, you can omit the jalapeño pepper altogether. If you like spicy food, you can add more jalapeño pepper to taste.

Conclusion:

This spicy papaya carrot salsa is a delicious and refreshing salsa that is perfect for any occasion. It is easy to make and can be tailored to your own liking. Enjoy it with chips, tacos, burritos, or as a topping for grilled fish or chicken.