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Spicy Fresh Lychee Salsa
By Chef Tom Fraker


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 


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. 


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.