Recipes Funky New Orleans Salsa Be the first to rate & review! Delicious, Quick Side Dishes By Emeril Lagasse Emeril Lagasse Instagram Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. 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