Papaya or Mango Salsa with Honey Ginger Balsamic Vinegar

1 04 2010
Here is a salsa I made to feature EVOO’s Honey Ginger Balsamic Vinegar. It was delicious. I served it on grilled black cod. It would also be good on grilled shrimp or scallops or try it with spring rolls or even dumplings. Today I had it for lunch on top of  smoked salmon and cream cheese on toast. The Honey Ginger Balsamic Vinegar added a nice sweetness to the salsa.

2 tbsp chopped green onion

2 tbsp minced fresh cilantro

1 tbsp finely minced fresh ginger

2 papayas or mangos, cut into small cubes

2 tbsp fresh squeezed lime juice

1 tbsp EVOO Honey Ginger Balsamic Vinegar

1 tbsp light soy sauce

1/2 tsp Asian chili sauce and minced jalapeno (optional)

In a small bowl, combine all the ingredients. (This will keep for up to one day in the refrigerator. Bring to room temperature before serving.)

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