Time 20m Yield 40 Number Of Ingredients 9 Steps:
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Time 5m Number Of Ingredients 6 Steps:
Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.
Yield Makes about 4 1/2 cups Number Of Ingredients 7 Steps:
Stir together all ingredients.
Time 15m Yield 2 cups Number Of Ingredients 10 Steps:
Combine all ingredients in a medium bowl; stir well. Serve at room temperature.
Yield Makes 4 cups Number Of Ingredients 7 Steps:
Gently combine all the ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.
Time 42m Yield Makes about 1 1/2 cups Number Of Ingredients 10 Steps:
Combine ingredients in a bowl and toss. Cover and refrigerate 30 minutes before serving for flavors to me;
Time 15m Yield 3 cups Number Of Ingredients 10 Steps:
Add all the ingredients to a medium serving bowl. Mix to combine and serve.
Time 25m Yield 2 servings Number Of Ingredients 8 Steps:
Wash and dry the crabs, and sprinkle on both sides with flour. Heat oil in nonstick pan large enough to hold the crabs. Place crabs top side down in hot oil and cook over medium-high heat until they begin to turn red; turn and brown on other side. The total cooking time is about 6 to 8 minutes, depending on the size of the crabs. Meanwhile, peel and seed the papaya. Peel the mangoes. Cut fruits into bite-size pieces and place in a bowl. Wash, trim and seed the jalapeno; mince and add to fruit. Add lime juice to fruit. Wash, dry and chop cilantro to make 1 tablespoon and stir in. Arrange salsa on each of two dinner plates and place crabs on top of salsa.
Time 10m Yield 1 cup Number Of Ingredients 8 Steps:
Peel, split, and seed papaya; chop coarsely. Mix together all ingredients in a bowl. Serve over grilled fish such as ahi tuna, swordfish; also grilled chicken.
Time 45m Yield 8 Number Of Ingredients 8 Steps:
In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.
