- Rating:
- Servings:
- 1 - 2 cups
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 10 Lychees pitted and diced small
- 1/2 Pineapple diced small
- 2 Organic Mango diced small
- 1/2 Jicama diced small
- 1/2 Red onion diced small
- 1 Habanero Chile minced
- 2 Red Fresno Chiles diced small
- 2 Meyer Lemons juice freshly squeezed
- 3/4 ounce Basil cut into thin ribbons
- Salt and Pepper to taste
Directions
In a medium bowl, combine all ingredients and season with salt and pepper. Cover and refrigerate for 3 or 4 hours, or overnight. Serve with chips or over a nice whitefish or salmon fillet.
Note:
It's best to let this salsa chill overnight because, as time goes by, the flavors have a chance to incorporate, creating a fresh, bold taste.
