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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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