½ cup chopped, peeled mango, nectarine or peeled peach
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped red onion
1 tablespoon snipped fresh cilantro
½ teaspoon lime juice
½ teaspoon ?nely chopped, seeded fresh serrano chile pepper
In a small bowl, combine jerk seasoning, cumin, salt, ginger and ground red pepper; reserve ½ teaspoon of the mixture for the salsa. Add 1½ teaspoons oil and the garlic to the remaining mixture. Use your fingers to rub the mixture evenly onto both sides of turkey. Set aside.
Stir together mango (or nectarine or peach), bell pepper, onion, cilantro, lime juice, serrano and the reserved cumin mixture in a small bowl. Set aside.
Heat the remaining 1½ teaspoons oil in a large skillet over medium heat. Cook half of the turkey at a time for 4 to 6 minutes or until no longer pink, turning once. (Add more oil if necessary during cooking.) Serve the turkey with the salsa.
Tip: Hot peppers contain volatile oils that can burn eyes, lips and sensitive skin. Wear plastic gloves while working with peppers and be sure to wash your hands thoroughly afterward.