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Spicy Exotic Salsa
Recipe by Chef Tom Fraker

Spicy Exotic Salsa

1/4 Melissa’s Perfect Sweet Onion or White Onion, peeled; diced small
1 Habanero Chile, stem removed; minced
4 ripe Roma Tomatoes, diced small
2 cups Melissa’s Exotic Fruit (Cherimoya; Dragon Fruit; Red Caribbean Papaya; Star Fruit; Feijoa), diced small
3/4 cup Melissa’s Jicama, peeled; diced small
1 Orange
1 Lime
3 Tablespoons Melissa’s Fresh Cilantro, chopped
Kosher Salt, to taste

In a mixing bowl, add the onion, chile and tomatoes.

Next, add the 2 cups of exotic fruit and the jicama.

Cut the orange and the lime in half and squeeze the juice into the bowl.

Add the cilantro and salt and mix well.

Makes about 4 1/2 cups.