Smoked Papaya Salsa

This smoked papaya salsa can be created using either an Alto-Shaam Smoker oven or a Combitherm oven with smoking capabilities. Once this salsa is finished, try pairing it with grilled or baked fish.


  • ½ large papaya, or 1 medium size, peeled and seeded
  • ½ white onion, finely chopped
  • 1 or more serrano chiles, finely chopped (remove seeds to reduce piquancy)
  • 3-4 branches cilantro, chopped
  • Salt, pepper to taste
  • 1 tablespoon brown sugar
  • Juice of 1 large lime, or 3 smaller


  1. Cold smoke papaya in smoker with ice for 20 minutes active, with 40 minutes rest.
  2. Remove from smoker, wrap and refrigerate for an hour
  3. Finely chop the papaya.
  4. Mix with other ingredients, adding salt and pepper to taste.
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