Papaya and Red Onion-Rocoto Salsa

This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.

Heat Scale
Submit Recipe

Ingredients:

1 large firm-ripe papaya
1/2 red onion, minced
1 fresh rocoto chile, stemmed, seeded and chopped fine
2 Tbsp. freshly chopped cilantro
1-1/2 Tbsp. fresh lime juice
2 tsp. maple syrup

Instructions:

Remove and discard the papaya seeds. Peel the papaya and chop it into bite size pieces. Mince the onion and add the finely chopped rocoto chile.

In a bowl stir together the papaya, onion, rocoto chile and the remaining ingredients. Season to taste with salt. This salsa can be made 1 day ahead of time and kept chilled and covered in the refrigerator.

This is fantastic with all grilled meats and alongside blackened dishes.