Yo Ho Ho and a Bottle of Rum Caribbean Salsa

Pot Scrubber's Note:

Yeah Mon! This cool and refreshing fruit salsa is a perfect side accompaniment for tempering the heat of your favorite grilled jerk seasoned meat. Cooking time is the time to chill. Submitted for RSC #8.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 6-8

Yield: 4.0 cups

• 1 papaya , peeled and diced
• 2 mangoes , peeled and diced
• 1 red sweet bell pepper , diced
• ¼ cup chopped red onion
• 3 tablespoons cilantro , chopped
• 3 tablespoons lime juice
• 3 tablespoons orange juice
• 2 tablespoons dark spiced rum (Captain Morgan's)
• 3 tablespoons shredded coconut
• salt , to taste

Directions:

1. Combine all and toss.
2. Chill in fridge.
3. Meanwhile, share the remaining rum left in the bottle with friends, drinking until you can see the bottom of the bottle.
4. Remove salsa from fridge if you can find it.
5. Serve with grilled jerk chicken or pork.

Reviews

[Blue Plate Special]

Prepared for an international feastival. Paired with Carribbean Jerk Chicken (Caribbean Jerk Chicken). Was delicious prepared just as written. I used fresh young coconut.

[CIndytc]

This was probably one of the best fruit salsa's I have ever made...great flavor

[jpknight22]

Awesome fruit salsa recipe. I totally cheated and used canned fruit as good, fresh fruit isn't always available this time of year. I felt like just a little something was lacking, so I added 1 seeded and diced jalapeno, a tablespoon or so of vinegar to give it a little punch, and a teaspoon of cumin and cayenne pepper. I was skeptical about the rum (had a bad run-in with the Captain back in college), but it actually complements the flavor of the salsa nicely. Thanks for sharing! A nice complement to Simple Caribbean Jerk Chicken.