RIPE OR GREEN PAPAYA SPICY SALAD ENJOY DAN:

                       SPICY PAPAYA SALAD by CHEF DAN:

Serves 6    

 (Can use unripe green papaya julienned in strips 2-3-inch long and 1/8-inch thick)

INGREDIENTS:

2 (3-4-lb) ripe papayas

2-3 Thai chilies cut into 3-4-inch segments

5 garlic cloves, peeled and cut into 2-3-pieces

1 thumb-size fresh ginger, grated

1 carrot, julienned

1/4-cup tamarind concentrate

4 tablespoons lime juice

2 tablespoons fish sauce

2 tablespoon brown sugar, melted with 1 tablespoon water into a thick syrup

12 cherry tomatoes, halved

1/4-cup dry roasted peanuts.

DIRECTIONS:

1.   Cut the papaya in half lengthwise.

2.   Using a spoon, scoop out and discard the seeds.

3.   Cut each half lengthwise into 3/4-inch strips.

4.   Using paring knife peel the strips, removing the skin and the firm lighter-colored flash next to it.

5.   Add all remaining ingredients and toss to combine.

6.   Let rest for 1/2-hour at room temperature to absorb the flavors.

7.   Top with peanuts.

ENJOY DAN:                        BON-APPETITE!!