Feel the tug, hear the call of the tropics when you mix this sweet and savory salsa, luscious with color and flavor and just right for foods from the grill.

Four Pepper Papaya Salsa

1 ripe mango, peeled 1 papaya, peeled (see tip below) 1/2 red bell pepper, seeded, stemmed 1/2 yellow bell pepper, seeded, stemmed 1/2 green bell pepper, seeded, stemmed 1 serrano chile, seeded, stemmed (see note below) 1 red onion, finely chopped 3 tablespoons fresh lime juice 2 cloves garlic, peeled and minced 1 1/2 teaspoons liquid hot sauce

Combine mango, papaya, peppers and chile in food processor and pulse lightly. Do not over blend.
Combine red onion, lime juice, garlic and hot sauce in a medium bowl. Add pepper mixture from food processor. Mix well. Serve with grilled vegetables, fish or chicken.

Makes about 2 cups.

Cooking Tip: To Peel a Mango: Stand the mango on end and slice down along the sides of the large flat pit with a boning knife or other long, flexible knife, curving around the pit as you slice. You will end up with three sections: two larger, rounded sections and a flat center section. Score the fruit in each rounded section lengthwise into slices, then crosswise into chunks, if desired. Holding a rounded section by its edges, push at the curved bottom to turn the rind inside out. The slices or chunks can then be cut away from the rind. Trim away rind from the flat center section and separate as much fruit as possible from the pit. Always cut away from yourself and be careful - mango is very slippery.

Cook's Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.