Tropical Salsa

Ingredients

3 cups mixed diced mango and papaya 

1 cup diced fresh tomato 

1 cup finely diced red bell pepper 

1 1/2 cups diced red onion 

1/2 jalapeno pepper, seeds removed, finely chopped 

2 teaspoons ground cumin 

2 tablespoons extra-virgin olive oil 

2 1/2 tablespoons red-wine vinegar 

6 tablespoons freshly squeezed lime juice (do not use prepared lime juice) 

2 tablespoons freshly squeezed lemon juice 

1 teaspoon freshly ground black pepper 

Tabasco sauce, to taste 

1 cup loosely packed fresh cilantro leaves 

Preparation

Combine all ingredients except cilantro in a large nonreactive bowl.

Coarsely chop the cilantro with a sharp knife. Mix into the salsa. Toss thoroughly and let sit for 1 or 2 hours. Serve at room temperature or cold; salsa will keep in the refrigerator for up to a week.