Red Pepper Salsa

This deep, vibrant red salsa is beautifully tasty!

Ingredients (4 Servings)

·  2 teaspoons canola oil, divided

·  2 garlic cloves, minced

·  1 tablespoon finely chopped fresh ginger

·  1/2-1 teaspoon crushed red pepper

·  1/2 cup rice-wine vinegar

·  2-4 tablespoons honey

·  1 ripe papaya, peeled, seeded and diced

·  1 red bell pepper, roasted, peeled, seeded and diced

·  2 tablespoons lime juice

·  Freshly ground black pepper, to taste

Preparation

·  Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add garlic, ginger and red pepper and sauté until the garlic begins to brown, about 2-3 minutes.

·  Add vinegar, 2 tablespoons honey and half of the papaya; cook until the papaya starts to fall apart and thicken the sauce, 6 to 8 minutes.

·  Add the remaining papaya and roasted red peppers and cook until the salsa is just warmed through. Do not overcook; you want to preserve the diced raw papaya texture.

·  Season with lime juice and black pepper. Remove from the heat and set aside.