Halve and seed papayas, reserving seeds. Shred flesh with a coarse grater like cabbage for coleslaw and place in a large bowl. Cut red pepper in half; slice long, narrow strips from each half and slice again so that strips are about 1-inch long. Add to papaya.
Whisk together mayonnaise, sugar, lime juice and Tabasco sauce. Chop 1 tablespoon of reserved papaya seeds to the size of coarse ground pepper and stir into dressing. Pour dressing over papaya mixture and toss well. Add salt to taste. Cover and refrigerate 1 to 2 hours.
Makes 6 to 8 servings
Adapted from "Kona On My Plate," one of the winners of the 2002 TABASCO® Community Cookbook Awards.