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Funky New Orleans Salsa

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  1. 1 medium red bell pepper
  2. 1/2 cup diced pineapple (1/2 inch)
  3. 1/2 cup diced mango (1/2 inch)
  4. 1/2 cup diced papaya (1/2 inch)
  5. 1 small starfruit, sliced 1/4 inch thick
  6. 1 medium jalapeño chile, seeded and minced
  7. 1/4 cup fresh lemon juice
  8. 2 tablespoons fresh lime juice
  9. Salt and freshly ground white pepper
  10. 2 tablespoons minced fresh cilantro
  1. 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.
  2. Combine all the ingredients except the cilantro in a medium bowl. Stir in the cilantro and serve chilled or at room temperature.
Make Ahead The salsa can be refrigerated for up to 6 hours. Serve With Pork, Italian sausage, chicken, any meaty or firm white-fleshed fish, shrimp.
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