2 tsp. chili powder, preferably ground from New Mexican chilies or ground pasilla chilies
2 shallots, peeled, ends removed, minced
1 lg. garlic cloves, peeled, ends removed, minced
1/3 c. cilantro, washed, dried, chopped
1/4 c. lime juice
1/4 c. plus 2 tbsp. olive oil, divided
2 lbs. of skinned turkey tenders (turkey breast fillets), or 4 turkey breast halves, boned, washed, patted dry
Papaya Salsa (recipe follows)
Sprigs of fresh cilantro, optional garnish

In large plastic bag or medium nonreactive bowl, combine chili powder, shallots, garlic, cilantro, lime juice and 1/4 cup olive oil; stir to blend ingredients. Add turkey tenders and turn to coat all sides of meat. Seal bag or cover bowl and refrigerate at least 8 hours, but not more than 24 hours.

Remove from refrigerator. preheat grill. Brush grids of barbecue with remaining 2 tablespoons olive oil.

Place turkey on grill. Brush with half remaining marinade. Grill 4 to 6 minutes per side if using tenders or 6 to 8 minutes if using turkey breasts. Turn and brush with remaining marinade. Turkey should still be juicy inside, but cooked through. Remove from grill and allow turkey to rest 5 minutes off heat, covering with aluminum foil. Slice turkey into 1 inch slices and fan them out on serving plate. Accompany with papaya Salsa. Garnish with sprigs of fresh cilantro if desired.

Serves 4 to 6.

PAPAYA SALSA:

1 lg. ripe papaya, peeled, seeded and chopped
3 shallots, peeled, ends removed, minced
1 fresh jalapeno chili or other hot chili to taste, washed, stemmed, seeded, finely minced
2 tbsp. cilantro, washed, dried, minced
1 tsp. salt
3 tbsp. lime juice

In a plastic bag or a medium nonreactive bowl, combine papaya, shallots, jalapeno chili or other hot chili, cilantro, salt and lime juice. Cover and refrigerate at least 1 hour, but not more than 3 hours.

Makes about 1 cup.

Cooks Note: Use caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion; do not touch eyes.