Fresh Papaya and Mango Salsa with Rum

Serves:
6-8
Chef:
Irv Miller
Ingredients:
1 cup ripe papaya
1 cup ripe mango
1 cup red onion, small diced
2 tablespoons cilantro, chopped
3 tablespoons grape seed oil or olive oil
2 teaspoons local honey
1 serrano or jalapeño pepper, seeded and finely chopped
1-2 ounces Myers's dark rum
1 lime, juiced
Kosher salt to taste
Fresh-cracked black pepper to taste
Instructions:
Remove skin from papaya with knife or vegetable peeler. Cut papaya in half lengthwise and remove/discard all seeds, then dice small. Remove skin from mango with knife or vegetable peeler. Cut meat away from large seed, then dice meat small. Mix all ingredients in a bowl. Mash several tablespoons of the salsa with a fork. Stir with a spoon to blend. Serve with grilled fresh catch.