Some days you get lucky and stumble upon an extra spicy chile in a batch of very mild chiles.
Those are the days you least expect it. When you realize it.. it's too late. Only in the aftermath does the chile reveal its true nature.. once it's long gone and into your system.. taking you over piece by piece.
In the case of this intentionally mild fruity pico de gallo, that sneaky chile got me thrice. Once during the chile taste test. It had absolutely no heat, so I used the entire thing. The second time when tasting the salsa. It had surprisingly more heat than when I tasted it alone, with a pleasurably hot yet controllable aftermath.
And then there was the next day... it intensified. I had to lay down and drink goat's milk to avoid either having a seizure or fainting.
Yield 1 1/2 cups
1/2 small papaya, seeded and diced
1 peach, peeled, stoned, and diced
3 green onions, chopped
1 tomato, diced
1 large light green chile (it's hit or miss, but mine was extra super spicy)
1/2 bunch cilantro, chopped
pinch fleur de sel
many grinds black pepper
pinch ground cumin
juice from 1 lime
Use over some black beans, in a salad, in fajitas, as a taco topping.. a dip with tortilla chips.
The sweetness of the papaya and peach pairs wonderfully with the crunch of the green onions and the tang of the lime. You can obviously adjust the heat to your liking. I personally think fruit and chile are matches made in heaven...
just have a security net (milk or yogurt) within reach just in case.