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Mexican Lychee Salsa

2 cans lychees, pitted and peeled
¼ cup diced red pepper
1 Tbsp. minced green onion
1 Tbsp. minced fresh cilantro
1 Tbsp. fresh-squeezed lime juice
3 tsp. olive oil
Pinch of crushed red pepper
Salt and pepper to taste
½ jalepeño pepper, minced

With a large knife, dice canned fruit into ¼ inch pieces. Combine with red pepper, green onion, cilantro, lime juice, olive oil, crushed red pepper, salt pepper and jalepeño. Cover tightly and refrigerate at least 3 hours, or overnight.

Makes 2½ cups

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