1 ripe papaya, halved, seeded, and peeled
1/2 habanero chile, seeded and minced
1/4 tsp sugar
2 Tbs lemon juice
1 Tbs olive oil
1 yellow tomato, seeded and finely diced
1 red bell pepper, roasted, peeled, stemmed, seeded, and finely diced
1/2 cup coarsely chopped fresh cilantro
1 Tbs minced fresh mint
Salt

This is a great marinade because papain, an enzyme present in papaya, is a natural meat tenderizer. We use the salsa to marinate fajitas, but it also tastes great with lobster, crab, and shrimp dishes.

Dice half of the papaya and set it aside.
Cut up the other half, place in the blender, and add the habanero chile, sugar, lemon juice, and olive oil.
Purée until smooth.
Transfer the purée to a non-reactive bowl and add the reserved diced papaya, tomato, bell pepper, cilantro, and mint.
Mix well and season to taste with salt.
Let stand for 15 minutes to allow the flavors to blend before serving.
Yield: 2 1/2 to 3 cups.