Title: Papaya, Pepper Relish (Rubey)
Categories: Relish
Yield: 6 Servings

2	lb	Papayas -- washed
6	oz	Green bell pepper -- seeds
		And stem
		Removed
6	oz	Red bell pepper -- seeds and
		Stem
		Removed
1 1/2	oz	Jalapenos -- seeds removed
1 1/2	oz	Green onions -- minced
1/2	ts	Lime zest -- minced
2	tb	Fresh lime juice
1/2	ts	Salt
		Freshly ground pepper

Counts: 2 papayas, 1 each bell peppers, 2 jalapenos, 4 green onions. Halve papayas, remove seeds and peel. Cut papaya into 1/2-inch dice; cut bell peppers into 1/4-inch dice. Mince jalapenos. Mix all ingredients together in large bowl. Serve over grilled fish on top of smashed potatoes. Makes 4 cups.

Per serving: CAL: 62 .... Grams of PRO: 1 .....of CARB: 15 ....of FAT: 0.3

Copyright 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved

NOTES : Mangoes can be substituted for papayas; zucchini or cucumber can be substituted for green bell pepper; jarred, roasted red peppers can be substituted for fresh -- improvise with this; it is hard to go wrong. Just be sure to make a lot. This relish provides a welcome color accent, but it also contributes needed carbohydrates.

Recipe By : Jane Rubey, 1996, Deliciously Gourmet On-Line From: owner-Mc-Recipe@austin.Sierra.Co

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