Recipe from: Bon Appétit, August 1999
Servings: about 4 cups

This is a delicious topper for chicken and all kinds of seafood.

1 ripe papaya, peeled, seeded, chopped
1 ripe mago, peeled, seeded, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, chopped
½ cup finely chopped fresh cilantro
1/3 cup canned papaya nectar
5 tablespoons fresh lime juice
1½ tablespoons minced peeled fresh ginger
1½ tablespoons finely chopped jalapeño chiles

Combine all ingredients in large bowl. Season salsa to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 1 day.

Read more at: http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?salsa+recipe582

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