Prep your papaya: slice it in half lengthwise and scoop out the inner seeds by using a spoon. Remove the skin, and finely dice the soft inner flesh of the papaya. Set aside.

Finely dice the red onion and jalapeno peppers, and mince the garlic. You can do this by hand, or by pulsing the ingredients in a food processor (I've made this recipe with both methods, but I like the texture of hand-chopped. It only took me about 5 minutes longer than using a food processor - but up to you, whatever is easy!). Add the papaya, jalapeno, cilantro, salt, and lime juice. Pulse again until your salsa reaches the desired consistency.

If the salsa is watery (which it can be, depending on the ripeness of the papaya you use), you can choose to drain the salsa before serving.

Garnish with fresh cracked pepper, and enjoy as a dip or as a topping for fish tacos, chicken, or burritos.