Add the
onion, red bell pepper and chili and cook until wilted,
about 4 minutes
Transfer mixture to a medium bowl
Stir
in the cilantro, lime juice and papaya
Cover and
refrigerate until chilled, about 2 hours.
Yield: 2-1/2 cups
SUGGESTED USE: This fresh salsa is good spooned over
quesadillas or as a garnish for any rubbed chicken or pork
dish.