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Funky New Orleans Salsa

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Source: Food & Wine

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Active Time:  15 Minutes
Total Time:  20 Minutes
Yield:  Makes about 2 1/2 cups. (Serves 20)

RECIPE INGREDIENTS

1 medium red bell pepper

1/2 cup diced pineapple (1/2 inch)

1/2 cup diced mango (1/2 inch)

1/2 cup diced papaya (1/2 inch)

1 small star fruit, sliced 1/4 inch thick

1 medium jalapeno chile, seeded and minced

1/4 cup fresh lemon juice

2 tablespoons fresh lime juice

2 tablespoons minced fresh cilantro

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DIRECTIONS

Roast the bell pepper over a gas flame or under a broiler, turning often, until charred. Transfer to a paper bag and let steam for 5 minutes. Peel the charred skin and discard the core, ribs, and seeds. Finely chop the pepper.

Combine all the ingredients except the cilantro in a medium bowl. Stir in the cilantro and serve chilled or at room temperature.

HELPFUL HINTS: Serve the salsa with pork, Italian sausage, chicken, any meaty or firm white-fleshed fish, shrimp. The salsa can be refrigerated for up to 6 hours.

Serving Size = 2 tablespoons

Nutrition Facts per Serving
Yield: Yield: Makes about 2 1/2 cups. (Serves 20)

Calories:

Sodium:

1mg

% Cal. from Fat:

Carbohydrates, Total:

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