Lychee Salsa
Ingredients
- 2 cans lychees* rinsed, pitted and peeled (or 2 cups fresh lychees, pitted and peeled)
- 2 Roma tomatoes chopped
- 1 large bulb crushed garlic
- 1 TBSP minced fresh cilantro
- 3 tsp olive oil
- 1 TBSP fresh-squeezed lime juice
- Pinch of crushed red pepper
- Salt and pepper to taste
Instructions
- With a large knife, dice lychees and tomatoes into ¼ inch pieces.
- Combine with garlic, cilantro, lime juice, olive oil, crushed red pepper, salt, and pepper.
- Cover and refrigerate at least 3 hours, or overnight.
Notes
*Note: canned lychees usually contain a lot of sugar (try to avoid high fructose corn syrup now also called "corn sugar"), so you may want to rinse them thoroughly first.