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Credit: Laurent Boucher, Executive Chef, Jessie et Laurent, San Rafael, Calif.
The National Culinary Review, October 2012
¾ cup small-dice red bell pepper
1 T. minced cilantro
1 T. fresh lime juice
½ cup cubed mango
2/3 cup cubed papaya
¼ cup sauteed small-dice red onion
1 T. aged balsamic vinegar
¼ t. salt
¼ t. pepper
Method: Gently mix together red bell pepper, cilantro, lime juice, mango, papaya, red onion, balsamic vinegar, salt and pepper.
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