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Caribbean Rum Salsa


1 papaya, peeled and diced

2 mangoes, peeled and diced

1 red sweet bell pepper, diced

1/4 cup chopped red onion

3 tablespoons coriander leaves, chopped

3 tablespoons lime juice

3 tablespoons orange juice

2 tablespoons dark spiced rum (Captain Morgan’s)

3 tablespoons shredded coconut

salt, to taste

Directions: Combine all and toss. Chill in fridge. Meanwhile, share the remaining rum left in the bottle with friends, drinking until you can see the bottom of the bottle. Remove salsa from fridge if you can find it. Serve with grilled jerk chicken or pork.

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