Recipes Funky New Orleans Salsa Be the first to rate & review! Delicious, Quick Side Dishes By Emeril Lagasse Emeril Lagasse Instagram Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, and cookbook author. Also, he won the National Best Recipe award in 2003 for his "Turkey and Hot Sausage Chili."Johnson and Wales University awarded him an honorary doctorate after he graduated from the institution. As he honed his skills and learned the art of classical French cuisine in Paris and Lyon, France, Lagasse broadened his culinary horizons. After returning to the US, Lagasse worked in fine restaurants in New York, Boston, and Philadelphia.His culinary skills have earned him awards and accolades. GQ magazine named him "Chef of the Year" in 1998. In 1999, People magazine named him one of the "25 Most Intriguing People of the Year." In 2004, Restaurants & Institutions magazine named him "Executive of the Year." Wine Spectator honored him in 2005 with its "Distinguished Service Award." Nation's Restaurant News inducted him into the MenuMasters Hall of Fame in 2006. New Orleans City Business named him "Restaurateur of the Year" in 2007. Food Network's South Beach Wine & Food Festival gave him a lifetime achievement award in 2009. The Smithsonian's 2012 exhibit "Food: Transforming the American Table 1950-2000" featured Lagasse's contributions to the culinary industry.Lagasse's restaurant company, Emeril's Homebase, is located in New Orleans and consists of a restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: MAKES ABOUT 2 1/2 CUPS 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 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 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. 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. Rate it Print