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This salsa is a refreshing complement to the smoky, salty taste of grilled seafood. It can be made with any tropical fruit.

Martha Stewart Living, July/August 1991, Martha Stewart Living, July/August 1991

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Yield:
Makes 1 quart
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Ingredients

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Directions

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  • Combine all ingredients except cilantro in a large nonreactive bowl.

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  • Coarsely chop the cilantro with a sharp knife. Mix into the salsa. Toss thoroughly and let sit for 1 or 2 hours. Serve at room temperature or cold; salsa will keep in the refrigerator for up to a week.

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