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.
The salsa can be refrigerated for up to 6 hours.
Pork, Italian sausage, chicken, any meaty or firm white-fleshed fish, shrimp.
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