Yo Ho Ho and a Bottle of Rum Caribbean Salsa

From: Blue Plate Special

On Sep 28, 2009

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

From: CIndytc

On Jun 16, 2008

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

From: Ducky

On Mar 19, 2006

Had this with dinner and DH loved it, by itself and in the Reggae Wraps. I did not have any rum so used rum extract. Also, did not use any salt. I used only 1/2 a papaya and that was bordering on too much. I think the papaya measurement should be given in cups or weight as sizes of papaya vary greatly. This might also benefit from being strained before serving. We tried this on tortilla chips but didn't think it worked as a combination since the chips are too salty for this cool, refreshing salsa. Better to eat by itself or over chicken, etc.

From: NcMysteryShopper

On Mar 7, 2006

We really liked this salsa. I prepared it and put it in the fridge for two days in a glass jar. The flavors blended well together and it was very refreshing. And, since there were no hot peppers the 4 year old loved it! He ate it with chips and on chicken! High compliment since he usually pushes toppings aside! The adults liked it because it tempered the heat of the spicy chicken! Thank you! Good Luck Chef!