Funky New Orleans Salsa

 Delicious, Quick Side Dishes



  • 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


  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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