Friends Drift Inn Farm – Recipes
Revision Dec. 2, 2019 Paw paw fruits are a custardy tropical flavored fruit that ripens in fall here in Appalachia. You can read more about them in my article detailing the unique native fruit. For this recipe, fresh pawpaws are preferred. But you could use a spoonful of pawpaw jam as an extra ingredient. Look for our seasonal limited run of pawpaw jam this fall.
Paw Paw Palooza Salsa Recipe – Muy Caliente!
But sometimes, I want to walk on the wild side; just need someone to guide me along.
If I were an expert in Nuevo Latino Cuisine, maybe I would be more imaginative. I’m not; but I know someone who is. A quick facebook conversation with chef Anthony Lamas of Louisville’s Seviche yielded a fun and exciting twist for Paw Paw Palooza.
Paw Paw Salsa – it’s sweet, it’s spicy, it’s HOT! Chef Lamas suggests a Paw Paw Salsa served with grilled swordfish. I think the salsa is amazing with pork as a side garnish. For the weekend tailgate party crowd, Paw Paw Salsa would certainly wake up the all too predictable corn chips.
Paw Paws with a Latin kick; I could get used to this! Thanks chef Anthony Lamas!
P.S. I finally met chef Anthony Lamas at his Guerilla Cuisine event. Giggles
Paw Paw Salsa Recipe
Inspired by chef Anthony Lamas of Seviche Restaurant Louisville KY
Salsa Recipe, Paw Paw Recipe, Condiment Recipe, Garnish
- 3 fresh ripe paw paws
- 1/2 red onion chopped, about 1/2 cup
- 1 jalepeno pepper minced fine
- 5 tabasco peppers OR 1 large red hot pepper
- juice of one lime
- minced cilantro to taste
1. Peel, deseed and cube paw paws.
2. Add onion, peppers and lime juice. Stir in minced cilantro to taste. I used about 2 tablespoons.
3. Refrigerate for at least 2 hours, allowing the flavors to meld.
Notes and Observations:
Use as a side garnish to fish, chicken or pork. Makes a fun dipping salsa for afternoon tailgates!
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