Funky New Orleans Salsa

  • Servings: MAKES ABOUT 2 1/2 CUPS

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  • 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 starfruit, sliced 1/4 inch thick
  • 1 medium jalapeño chile, seeded and minced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground white pepper
  • 2 tablespoons minced fresh cilantro

How to make this recipe

  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.

Contributed By Published June 1996

498139 recipes/funky-new-orleans-salsa 2013-12-06T23:27:24+00:00 Emeril Lagasse spring|summer|roasting|barbecue-cookout|cocktail-party|graduation-party|american|cajun-and-creole|southwestern-tex-mex|appetizers-starters|sauces-and-condiments|side-dishes|fast|healthy|vegetarian|weeknight-dinner june-1996,funky new orleans salsa,tropical fruit salsa,homemade salsa,Emeril Lagasse,Emeril's recipes,funky-new-orleans-salsa 498139

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