Papaya and Carrot Salsa

This salsa also goes well with grilled fish; we like it on red snapper. For less heat, seed the chiles.

1 small chayote, peeled, seeded, and cut into ¼” dice
2 medium carrots, peeled and cut into ¼” dice
2½ cups papaya (Solo or Mexican) chunks (½”)
1/3 cup distilled white vinegar
1-2 fresh Scotch bonnet chiles, thinly sliced
1 tsp. light-brown sugar
1 tsp. sea salt

Bring ¾ 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, 20-25 minutes.

Remove from heat. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Salsa can be refrigerated up to 2 weeks; serve warm, cold, or at room temperature.

Makes about 3 cups.