Smokin’ Papaya Chile Salsa

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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1 orange, juiced
1 cup papaya, diced
1/2 cup pineapple, diced
1/2 cup cucumber, peeled and diced
1 lime juiced
1 scallion, chopped
2 habanero chiles, toasted and minced
1/2 red onion, diced
1 red bell pepper, seeded and diced
1 Tbsp. fresh oregano, chopped
3 Tbsp. fresh cilantro, chopped
3 cloves garlic, minced
salt to taste

Combine all the ingredients in a bowl and refrigerate until ready to use.

A colorful salsa with a combination of ingredients that taste wonderful together.

Makes 6 servings.

Recipe from Chile Pepper Magazine.