Ingredients
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1 medium red bell pepper
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1/2 cup diced pineapple (1/2 inch)
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1/2 cup diced mango (1/2 inch)
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1/2 cup diced papaya (1/2 inch)
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1 small starfruit, sliced 1/4 inch thick
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1 medium jalapeño chile, seeded and minced
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1/4 cup fresh lemon juice
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2 tablespoons fresh lime juice
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Salt and freshly ground white pepper
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2 tablespoons minced fresh cilantro
Directions
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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.
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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.