Chipotle Pepper Sauce

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
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

The salsa can be refrigerated for up to 6 hours. Serve with pork, Italian sausage, chicken, any meaty or firm white-fleshed fish, shrimp

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.