Chef

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60 ounces fresh fruit (see suggestions in notes)
20 ounces red bell peppers
6 ounces anaheim chili peppers
6 ounces jalapeño peppers
6 ounces red onions
1 teaspoon red pepper flakes
1 cup fresh lime juice
1 ounce fresh cilantro (3/4 cup), chopped
Servings: 50
1. Prepare fruit as required (peel, seed, etc.). Slice or cut into 1/4-inch cubes.

2. Remove stem end and seed pod from peppers. Dice bell peppers into 1/4-inch cubes. Slice Anaheim and jalapeño peppers into thin slices. Stir carefully into fruit.

3. Dice onions into 1/4-inch cubes. Stir carefully into fruit.

4. Stir carefully into fruit mixture. Cover and chill.



Notes: Fruit Suggestions:
Tropical fruit: papaya or papaya and mango
Sunburst: papaya and orange
Southwest peach: fresh peaches
Fruit and cucumber: papaya and cucumber

Canned jalapeño peppers, drained and chopped, can be substituted for fresh jalapeño peppers.

Reconstituted frozen lime juice may be substituted for fresh lime juice.
 
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