Papaya Mango Salsa with Ginger

Recipe from: Bon Appetit, August 1999
Servings: about 4 cups
 
<i>This is a delicious topper for chicken and all kinds of seafood.</i>

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
1/2 cup finely chopped fresh cilantro
1/3 cup canned papaya nectar
5 tablespoons fresh lime juice
11/2 tablespoons minced peeled fresh ginger
11/2 tablespoons finely chopped jalapeno 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.