Emeril's Funky New Orleans Salsa

I was looking back last year and was reminded of the devastation
in New Orleans.  This month's recipe is a salute to the great
flavors that come from the Crescent City.

(makes about 2 1/2 cups)

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
2 medium jalapeno chiles, 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

This recipe is great with fish or pork.

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.