Max and Erma’s Restaurant’s Tropical Fruit Salsa
2 15 ounce. cans tropical fruit, drained
1/4 Cup diced red pepper
1 T. minced green onion
1 T. minced fresh cilantro
1 T. fresh-squeezed lime juice
3 t. olive oil
pinch crushed red pepper
salt and pepper to taste
1/2 jalapeno pepper, minced (optional)
With a large knife, dice canned fruit into 1/4-inch pieces.
Combine with red pepper, green onion, cilantro, lime juice, olive oil,
crushed red pepper, salt, pepper and jalapeno (if using). Cover tightly and
refrigerate at least 3 hours, or overnight.
Makes 2 1/2 cups.