| Printed From LycheesOnline.com |
Mexican Lychee Salsa2 cans lychees, pitted and peeled¼ 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 |