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This aromatic salsa is marinated in fruit juices, pungent cilantro and smooth dark green jalapeño. Serve with fish or poultry or as a dip with tortilla chips.

Papaya Salsa

1 papaya, seeded, peeled and chopped
1 red bell pepper, seeded and chopped
1 onion, sliced
6 tablespoons lime juice
1/4 cup pineapple juice
1/4 cup fresh chopped cilantro
1 clove garlic, minced
1 jalapeño*, seeded, chopped

1. Combine papaya, red pepper, onion, lime juice, pineapple juice, cilantro, garlic and jalapeno; mix well. Refrigerate until served; use within 8 hours.

Makes about 2 cups.

*Working with jalapeños or other chiles:
Capsacian is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.