Yo Ho Ho and a Bottle of Rum Caribbean Salsa

Name: Yo Ho Ho and a Bottle of Rum Caribbean Salsa
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 cups, 6-8 serving(s)
Ingredients: 1 papaya, peeled and diced; 2 mangoes, peeled and diced; 1 red sweet bell pepper, diced; 1/4 cup chopped red onion; 3 tablespoons cilantro, chopped; 3 tablespoons lime juice; 3 tablespoons orange juice; 2 tablespoons dark spiced rum (Captain Morgan's); 3 tablespoons shredded coconut; salt, to taste

Submitted by Pot Scrubber

"Yeah Mon! This cool and refreshing fruit salsa is a perfect side accompaniment for tempering the heat of your favorite grilled jerk seasoned meat. Cooking time is the time to chill. Submitted for RSC #8."

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photo by Baby Kato

Ready In:: 1hr 20mins
Ingredients:: 10
Yields:: 4 cups
Serves:: 6-8

ingredients

1 papaya, peeled and diced
2 mangoes, peeled and diced
1 red sweet bell pepper, diced
¹⁄₄ cup chopped red onion
3 tablespoons cilantro, chopped
3 tablespoons lime juice
3 tablespoons orange juice
2 tablespoons dark spiced rum (Captain Morgan's)
3 tablespoons shredded coconut
salt, to taste

directions

Combine all and toss.
Chill in fridge.
Meanwhile, share the remaining rum left in the bottle with friends, drinking until you can see the bottom of the bottle.
Remove salsa from fridge if you can find it.
Serve with grilled jerk chicken or pork.

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Reviews

Bursting with fresh Island fruits and flavours, love it!

rosslare
My goodness, all the tropical flavors going in the recipe was like being transported to the Islands. I was able to find fresh papayas and mangos in our local grocery store, so it was made fresh. The spiced rum mixture gave it a nice tweak that we all enjoyed. I used the salsa to dress up our baked trout, and it was wonderful. I highly recommend that to everyone. It's a great way to use this delicious tropical salsa. Thanks, Pot Scrubber. We all really enjoyed it.
NorthwestGal
Wow, this salsa is excellant. We all enjoyed it very much. I served it with grilled chicken thighs, pork tenderloin and rice. Easy to make, with wonderful flavor and textures. I will certainly be making this again and again. Tastes even better the next day. Thank you so much for sharing your creation with us. Well its 2017 and I have made this wonderful salsa often. It tastes just as great as it did the first time. Tonight I paired it with your wonderful Double Coated Chicken with Cornflakes. It was such a great pairing. This time I omitted the cilantro as what I had was bad. We love this salsa, it is one of my three go to salsa treats.

Baby Kato
I love this salsa! It is a bit sweet, but I think it will be perfect on my Jerk Chicken! Served with Jerk Chicken, Rice Verde, and Caribbean Coleslaw.

fyrfli
Prepared for an international feastival. Paired with Carribbean Jerk Chicken (Recipe #60846). Was delicious prepared just as written. I used fresh young coconut.

Blue Plate Special