Tropical Fruit Salsa
- In medium bowl stir together mango, carambola, tomato, cucumber, onion, sweet peppers, cilantro, lime juice, sugar, habanero or Scotch bonnet peppers, and salt. Cover and refrigerate for 6 to 24 hours. Makes about 4 cups.
From the Test Kitchen
Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with the peppers by covering hands with plastic bags (or wear plastic gloves). Be sure to wash your hands thoroughly before touching your eyes or face.