This is my second most requested recipe. It's perfect for a picnic or a backyard barbeque. Healthy too. We tend to lick the bowl clean!Ingredients:
3 Tbl oil
1/4 cup lemon juice
handful of fresh cilantro
3 green onions
red pepper
papaya (fresh or canned)
cooked black beans
tortilla chips (optional)
Place oil, juice and cilantro in food processor and puree. Add roughly chopped green onions. Pulse a few times. Add red pepper cut into chunks. Pulse until pepper is much smaller; tiny if used as a dip, chunkier if used as a relish. Add pieces of papaya. Pulse a few times. Lastly, add beans. Pulse only to mix, you don't want to break the beans. Refrigerate for 30 minutes to meld the tastes.
Serve with tortilla chips or as a relish with chicken or fish. My favorite way to serve this is to place a layer of the salsa on a plate, slice a grilled chicken breast and artfully arrange on top. Your guests might even think you had this dinner catered.












