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Spicy Hatch Tropical Salsa

By Chef Tom Fraker

Ingredients

1/2 cup cherimoya, peeled and diced

1/2 cup strawberry papayas, peeled and diced

1/2 cup mango, peeled and diced

1/2 cup South African baby pineapples, diced

1/2 cup starfruit, diced

1 cup red onion, diced

1 Thai red chile, seeded and diced

2 Hatch chiles, seeded and diced

1/2 cup fresh cilantro, chopped

1/2 cup jicama, diced

2 valencia oranges, juiced

6 key limes, juiced

Salt and pepper to taste

Add To

Directions:

In a large mixing bowl, combine all ingredients. Gently stir and refrigerate until ready to use. Should be used the same day it is made.

This is a favorite as a garnish for crab cakes or a nice white fish fillet.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.melissas.com

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