Ingredients
- 500 ml diced papaya
- 2 medium tomatoes, chopped
- ½ red onion, chopped
- 2 spring onions, finely chopped
- 60 ml chopped fresh coriander
- 1 jalapeño pepper, deseeded and chopped
- 15 ml olive oil
- 30 ml white wine vinegar
- 5 ml castor sugar
- 2.5 ml minced garlic
- Salt crystals and freshly ground black pepper
- 500 g Basic Grilled Fish
How to Make It
- In a large bowl, combine all the ingredients, except for the fish.
- Season to taste and cover and refrigerate for at least 1 hour to allow the flavours to develop.
- Serve the salsa on top of the grilled fish with chunky hand-cut chips.
