This Southwestern-style relish goes great with our Sweetwater Prawns with Prosciutto in Phyllo.
- 1 medium papaya, cleaned and diced
- 1/3 cup (1 medium) ripe red tomato, cleaned and diced
- 1/4 cup parsley, chopped
- 1/4 cup chives, chopped
- 1/4 cup sweet gherkins, chopped
- 1/4 cup red peppers, diced
- 3 Tbsp. small capers
- 1/4 cup rice wine vinegar
- 1 large garlic clove, minced
- 1/3 cup virgin olive oil
- salt and pepper to taste
In medium bowl combine papaya, tomato, parsley, chives, gherkins, red peppers and capers. In small bowl combine vinegar and garlic. Whisk in olive oil and blend well. Pour over papaya mixture, toss, adding salt and pepper to taste.