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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (59g) Recipe makes 8 servings |
||
| Calories 49 | ||
| Calories from Fat 17 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 99mg | 2% | |
| Total Carbohydrate 8.6g | 2% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 7.5g | ||
| Protein 0.5g | 1% | |
Lychee Salsa
By: ~Rita~
Mar 5, 2005
Lychee is a crisp juicy fruit which is white or pinkish, translucent and glossy some what like the a grape, but the taste is sweeter and very refreshing. Making this salsa great for hot summer days! Serving with your favorite chips or top grilled fish, chicken, or pork.
SERVES 8 , 2 cups
Ingredients
- 2 cups fresh or canned lychees, pitted,peeled & diced
- 1/4 cup diced red bell pepper
- 1 tablespoon sweet onion, minced
- 1 tablespoon fresh cilantro or parsley, minced
- 1 tablespoon fresh squeezed lime juice
- 3 teaspoons olive oil
- salt and pepper
- 1/2 jalapeno pepper, minced
- 1 clove garlic, minced
Directions
1
Combine all the ingredients together.2
cover tightly and refrigerate at least 3 hours, or overnight.
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- Course > Appetizers
- Course > Condiments, etc. > Sauces > Salsas
- Main Ingredient > Fruit > Pitted
- Main Ingredient > Fruit > Tropical
- Cuisine > Asian
- Cuisine > North American > United States > Western
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Refrigerator
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Sweet
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Sydney Mike
On Sep 9, 2008
WHAT A GREAT & DIFFERENT SALSA! Made this to serve a lot of company I had this past weekend & it was extremely well received! I did use lemon pepper instead of the usual S&P, but otherwise followed the ingredients for A HIT DIP! Thanks for the recipe! A KEEPER! [Tagged, made & reviewed for a teammate in our raw food group in the Vegetarian/Vegan Recipe Swap II]
From: Chef #556418
On Aug 9, 2007
Made it with canned Lychees and red onion and will make it again and again.
From: FlemishMinx
On Mar 10, 2005
I can't rave enough about this one- so simple, yet a beautiful dish (nice colors) and the flavor is excellent. To these comments my husband insists I add that it was very refreshing (and it is). I used canned lychees; they held up well and are much quicker than peeling and pitting fresh ones. Also used an entire chili pepper. I served this with a spicy, piquant lamb dish and in my opinion it was the perfect accompaniment. Thanks for posting, Rita!
From: NoraMarie
On Sep 10, 2006
Didn,t make this but I tasted it when Toolie made it. Its very good.
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