Spicy Papaya-Carrot Salsa

• 3/4 cup water
• 1 small chayote, peeled, seeded, and cut into 1/4-inch dice
• 2 carrots, peeled and cut into 1/4-inch dice
• 1/3 cup distilled white vinegar
• 1 or 2 fresh Scotch bonnet chiles, thinly sliced
• 1 teaspoon light brown sugar
• Coarse salt
• 1 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch dice (2 1/2 cups)

1. Bring the water, chayote, and carrots to a boil in a medium saucepan.
2. Add vinegar, chiles, sugar, and 1 teaspoon salt.
3. Return to a boil.
4. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
5. Remove from heat; let cool slightly.
6. Process one-third of mixture in a food processor; return to saucepan, and stir to combine.
7. Season with more salt, if desired.
8. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing.
9. Serve cold, at room temperature, or warm (reheat over medium).
10. (Per Serving)
11. Calories: 16
12. Saturated Fat: 0g
13. Unsaturated Fat: 0g
14. Cholesterol: 0mg
15. Carbohydrates: 3.7g
16. Protein: .4g
17. Sodium: 7.4mg
18. Fiber: 1g

water, chayote, carrots, white vinegar, scotch bonnet chiles, light brown sugar, salt, papaya

Taken from www.epicurious.com/recipes/food/views/spicy-papaya-carrot-salsa-394161 (may not work)