1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cups 1/2-inch pieces peeled papaya (or mango)
3/4 cups 1/2-inch pieces peeled pineapple
1/2 medium-size red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons jalapeño jelly or 1 tablespoon sugar
2 tablespoons vegetable oil
1 medium jalapeño chili, seeded, minced
1 tablespoon minced fresh cilantro
Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)
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