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Sauces & Seasonings
Mexican
About 3 cups
4 hours 15 minutes
0 minutes
Serve with chips or over a nice whitefish or salmon fillet!
10 Lychees, pitted and diced small
1/2 pineapple, diced small
2 organic mangos, 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 ounces)
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.
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.
