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Max and Erma's Restaurant's Tropical Fruit Salsa

2 15 oz. cans tropical fruit, drained
1/4 C. 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.

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