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Hawaiian Salsa

Hawaiian Salsa

Hawaiian Salsa

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A tropical, non-traditional salsa that's delicious on its own or paired with something savory.


  • fresh tomatoes - 5 (medium sized)
  • papaya - (flesh of) 1 whole, seeded
  • onion - 1/2 whole
  • apple cider vinegar - 3 Tablespoons (45 ml)
  • hot peppers - 1 chopped habanero or Thai chili or jalapeño
  • date - 1 whole, seeded (or sweetener of choice)
  • salt - 1/2 teaspoon (5 g), (or to taste)
  • pepper - 1/4 teaspoon (2.5 g), (or to taste)


  1. Place ingredients, liquid first in container.
  2. Run on Variable Speed 1 for ten seconds.
  3. tag #lifeisnoyoke
  4. Enjoy!

Note: For a less chunky salsa, use Variable Speed 2.

Useful tips for Hawaiian Salsa

This is a papya. You remove the seeds just like you would a cantaloupe -- with a spoon.

Papaya up close.

You can use any hot peppers you'd like. The orange ones are habanero, red ones are Thai chili.

Remember: you can always add more. Start with one, especially if you're using the seeds. (The seeds are where all the heat lives.)

Thai chili and habanero peppers

Serve in a cute bowl, if possible.

And if you made it too spicy, let it sit in the fridge for a few hours. It will mellow out and actually taste better as the flavors mesh.

Hawaiian salsa in cactus bowl.